Season your chicken with garlic salt and seasoning salt. I also use my middle eastern seasoning from time to time. Melt just enough coconut oil to coat the bottom of the pan (I use an 8 in sauté pan), or if you’re using broth, about 1/8 cup of broth. Put a couple tablespoons (yes, tablespoons) of chopped garlic into the pan and let it start sizzling. Add your meat and ‘fry’ until the meat is cooked with just a little pink left, flipping to make sure both sides cook equally and get coated with the chopped garlic.
If you really like garlic, I will also throw in several toes of fresh garlic and fry those too, it is very yummy…..