In a large oven-safe skillet, heat 1 tablespoon avocado oil over medium-high heat. Add 1 pound chicken pieces, season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 3 to 4 minutes until lightly browned and nearly cooked through.

Add 4 cups broccoli florets and 8 ounces sliced mushrooms. Sauté for another 3 to 4 minutes until the vegetables start to soften.

Stir in 1½ cups cauliflower rice and mix well to combine.

While the chicken and vegetables cook, place 1½ cups cashews, ½ cup almond milk, 1 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3 peeled garlic cloves, 3 tablespoons lemon juice, 3 tablespoons nutritional yeast, 1¼ teaspoons sea salt, and ½ to 1 teaspoon dried basil (if using) into a high-speed blender. Blend on high for 60 to 90 seconds until completely smooth and creamy.

Pour the cashew cream sauce evenly over the chicken and vegetable mixture in the skillet. Stir gently to coat everything.

Transfer the skillet to the preheated oven. (If your skillet isn't oven-safe, transfer everything to a 9-inch by 13-inch baking dish.) Bake for 15 minutes until hot throughout and bubbling at the edges, and chicken reaches internal temperature between 175℉-185℉.

Remove from oven and let rest for 2 to 3 minutes. Garnish with chopped parsley or chives if desired. Serve hot.