Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy clean up. Set in the wire rack to your baking sheet.
Season the chicken on both sides with salt and pepper. Lay on the wire rack baking sheet. Roast in the oven for 25-30 minutes, until the chicken has an internal temperature of 165ºF and the skin is golden brown.
While the chicken is roasting, make the gravy. In a large skillet, add the ghee, mushrooms, onion, garlic, salt + pepper. Cook for 10-15 minutes, stirring occasionally, until the mushrooms and onions are soft.
Sprinkle over the tapioca flour and whisk into the mushroom mixture to form a roux, cook for 30 seconds.
Stirring constantly, pour in the chicken stock and cashew cream. Bring to a simmer, which will activate the tapioca flour to thicken the gravy. Taste for salt + pepper.
Serve the chicken warm topped with the creamy mushroom gravy. I love to serve this with roasted brussels sprouts and cauliflower rice.
Leftovers will keep in an airtight container for 5 days refrigerated.