Trim chicken thighs of any extra fat. Set aside.
Combine olive oil, minced garlic, coconut aminos, swerve brown sugar, red pepper flakes, salt, and pepper in a large glass bowl.
Add chicken thighs to the marinade and let marinade for at least 30 minutes.
Heat large cast-iron skillet on medium-high heat with 2 TBS of olive oil.
When skillet is hot add marinated chicken thighs. Do not toss marinade, save for making the sauce.
Cook chicken on each side for about 9-10 min, a total of 18-20 min. Or until chicken is cooked all the way through, internal temperature of 165 degrees.
While chicken is cooking place extra marinade in a small saucepan bringing to a simmer, turn down to low, or set aside.
When chicken is cooked all the way through remove from the skillet, set aside.
Add sauce to the hot skillet stirring for about 1-2 minutes.
Turn off heat and add the chicken thighs back to the skillet with the sauce.
Top with diced green onions.
Serve with your favorite low-carb sides, like my Pork Fried Cauliflower Rice.