Pat chicken breasts dry with paper towels. Place between two sheets of parchment paper and gently pound to even 3/4-inch thickness to ensure consistent cooking.

In a glass bowl, whisk together olive oil, coconut aminos, lemon juice, garlic, nutritional yeast, dried herbs, mushroom powder, salt, and pepper until fully emulsified.

Place chicken in a zip-top bag or shallow dish, pour marinade over, ensuring all surfaces are coated. Seal and refrigerate for 30 minutes minimum (up to 4 hours maximum).

Remove chicken from refrigerator 20 minutes before cooking. Preheat oven to 375°F if using the hybrid cooking method.

Heat a heavy-bottomed skillet over medium-high heat until just smoking. Add 1 tablespoon oil, then place chicken breasts presentation side down. Cook without moving for 5-6 minutes until golden crust forms.

Flip chicken and either continue cooking in the pan (4-5 more minutes) or transfer to preheated oven to finish (7-8 minutes). Cook until internal temperature reaches 160°F at the thickest point.

Transfer chicken to a clean cutting board and tent loosely with foil. Rest for 5-7 minutes to allow residual heat to bring temperature to 165°F and redistribute juices.

While chicken rests, deglaze the pan with 2 tablespoons water, scraping up browned bits. Add coconut milk or cashew cream, simmer for 2-3 minutes until slightly reduced. Adjust seasoning.

Slice chicken against the grain and serve with the dairy-free pan sauce.