Season the chicken thigh pieces with the sea salt and black pepper to taste. In a large skillet, heat the olive oil over high heat. Add the chicken and brown it on all sides for 5 to 6 minutes. Transfer the browned chicken to a 4- to 6-quart slow cooker.

Add the chicken broth, balsamic vinegar, rosemary, sea salt, and black pepper to the slow cooker. Flip the chicken pieces to coat with the seasoning mixture. Add the garlic, onion, and carrots. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.

In a small bowl, combine the almond milk and almond flour, adding a bit of the cooking liquid to prevent any lumps.

Add the flour mixture to the slow cooker. Add the frozen peas. Cover and cook on HIGH for 10 minutes until the chicken stew thickens.

Serve topped with the thyme.