Dry off the chicken thighs very well with a paper towel. Season your chicken thighs generously with salt and pepper on both sides and set aside.
Add arrowroot flour and almond flour to a shallow, flat-bottomed container and set aside.
Take a chicken thigh and dip into the flour mixture, making sure it's completely coated. Shake off the excess and place on a large plate or tray and continue until all are coated.
Place a large skillet over medium high heat and let it heat for 2 minutes. Add oil and and half of the butter. Once that melts, you are ready to go. Working in batches (being mindful not to overcrowd the skillet), carefully place the chicken thighs and cook until golden brown on both sides, about 3-4 minutes each side. The chicken does not need to be cooked through as this will happen later on. Transfer to a parchment-lined large plate or tray. Repeat with the remaining chicken, adding more butter to the pan if necessary to crisp up the chicken.
Reduce the heat to low, and add the rest of the butter or ghee to the pan. Make sure it coats the entire bottom of the pan. Add the garlic cloves and give them a nice stir, ensuring they do not burn. Add chicken broth, lemon juice, and rinsed capers to deglaze the pan. Gently increase the heat to a low simmer and cook, stirring often to scrape up the brown bits at the bottom of the pan for 1 minute.
Add the cooked chicken back into the pan in a single layer. Cook, uncovered and stirring the sauce around the thighs occasionally for about 15 minutes. You will notice around the 10-minute mark that the sauce will become thicker. That is perfect. Taste and adjust the seasoning if you’d like to add more salt and pepper. If you'd like to add coconut cream to tone down the lemon flavor, now is the time to do so. Simply stir it in. Garnish with fresh lemon slices, chopped parsley, and serve warm.