Slice the chicken in half to make a thinner cutlet. This helps ensure the chicken cooks evenly and stays tender. In a large skillet, heat the avocado oil over medium-high heat. Add the chicken and cook until golden-brown on both sides and cooked through, about 4 to 5 minutes per side. Transfer the chicken to a plate and set aside. Add the garlic to the skillet and cook, stirring continuously, for 30 seconds. Add the stock and cook, scraping up any browned bits from the bottom of the pan with your spoon, for 1 to 2 minutes. Add the coconut milk, ¼ teaspoon of sea salt, and ¼ teaspoon of black pepper and cook until the sauce has reduced by half, about 3 to 4 minutes. Stir in the mustard. Add the spinach and artichokes and cook until the spinach has wilted, about 2 minutes. Taste and season with salt and pepper as desired. Return the chicken to the pan and serve immediately with choice of side dishes