Preheat oven to 325°F.

Heat 1 tablespoon of avocado oil in a French oven or dutch oven over medium high heat until the oil is shimmering. Add chicken thighs and cook, undisturbed, for 3 minutes to get them golden brown. Flip and repeat on the second side. Remove chicken and set aside.

Reduce heat to medium and add the remaining tablespoon of avocado oil and shallots. Cook, stirring frequently, until they begin to soften - about 3 minutes.

Stir in the carrots and mushrooms, along with a pinch of salt. Saute for 3-5 minutes until carrots have brightened in color and mushrooms have started to release their moisture.

Add the garlic and herbs and saute for 1 minute before stirring in the wild rice blend.

Increase heat to high and add wine, stirring to scrape up any flavorful bits. Let cook 5 minutes or until the smell of alcohol is gone.

Add stock, almond milk, salt, and pepper, stirring to combine. Place chicken on top of the rice mixture, remove from heat, and cover with the lid.

Place in the preheated oven and bake for 90 minutes, checking at the 60-minute mark to make sure there’s still enough liquid.

Remove from the oven and serve directly out of the dish you baked it in.