Pat chicken dry and place on a plate. Mix salt, onion powder, and garlic powder together and sprinkle over the chicken. Toss to coat evenly. Add the oil to a large skillet and heat over medium-high heat. Place the chicken on the pan and cook about 6 minutes a side, until fully cooked through. Don’t mess with the chicken once you put it in the pan, it will release from the pan when it’s ready to flip.
Remove the chicken to a clean plate and add in the ghee, mushrooms, salt and pepper. Cook for 2-3 minutes. While those are cooking, mix the chicken broth and arrowroot powder together until well combined. Pour into the pan and scrap the bottom of the pan to release all the browned pieces. Add the garlic and thyme and cook 5-7 minutes, until the mushrooms are tender and the sauce is thickened.
Add the chicken back in and coat with the sauce. Cook about 3 more minutes, until warmed through.