In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
In a medium skillet, heat some olive or coconut oil over a medium high heat. Add the chicken and cook until nicely browned on all sides, about 7 to 10 minutes.
Slice up the chicken and drizzle with the walnut sauce. Refrigerate any remaining sauce in a covered container.
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