Cut the boneless chicken thighs into cubes then set aside.

Next, preheat a skillet over medium heat then pour extra virgin olive oil into it.

Once the oil is hot, add chicken cubes to the skillet and sauté until wilted. Cook until the chicken is done.

Remove the cooked chicken from the skillet and place on a plate.

Next, stir in minced garlic to the skillet then sauté until lightly golden brown and aromatic.

After that, pour coconut milk into the skillet and season with black pepper and Italian seasoning. Bring to a simmer.

Once it is done, put the cooked chicken and sliced zucchini to the skillet and stir until the chicken is completely coated with the seasoned coconut milk.

Transfer the cooked chicken and the gravy to a serving dish then sprinkle grated cheddar cheese on top.

Garnish with fresh parsley and serve.

Enjoy immediately.