Mix chicken broth and coconut aminos in a small bowl; set aside. Season your chicken on both sides with salt and pepper.
Heat a large non-stick skillet to medium high heat and add oil. Add the chicken to the skillet; cook for 5 to 6 minutes on each side or until cooked through. Add broth mixture; combine well with the chicken. Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove chicken and set aside, keeping warm.
In same skillet add in 1 tbsp mustard and garlic. Cook until garlic is fragrant; about 5 minutes.
Meanwhile, bring a large pot of water to a boil for your cauliflower mash. Add a dash of salt.
Scrape up the bits stuck to the bottom of the skillet using a wooden spoon and add your chicken back in. Add in your cream and thyme, again scrapping up any remaining bits. Return to a gentle simmer and cook until sauce thicken. Add in remaining 1 tbsp of mustard and stir until combined.
Once water boils for cauliflower mash, add in your cauliflower chunks and boil for 10 minutes. Drain and add to a mixing bowl. Using either a potato masher or a hand blender, smash until desired consistency. Add in more salt and pepper to your liking.
To serve; plate your cauliflower mash and top with dijon chicken and pour creamy dijon sauce on top. Garnish with parsley or more thyme!