Set up your sous vide water bath. Turn the sous vide on and set the temperature to 155° F.
Place the chicken breasts on a flat surface and pat dry all over. Season generously on both sides with sea salt and pepper. Place the chicken breasts in your sous vide bag. Add 1 tbsp ghee, 1 tbsp chicken broth, and the fresh thyme to the bag. Once the water bath comes to temperature, place the bag into the water bath and secure. Leave in the water bath for at least one hour and up to three hours.
After the sous vide time is up, remove the chicken breasts from the bag and pat dry all over. Reserve the liquid in the bag (but discard the sprig of thyme) and set aside.
Place a medium skillet over medium high heat. When hot, add 2 tbsp avocado oil. When the skillet is very hot but not smoking, gently place the chicken breasts in the skillet. Sear for 30 seconds, then flip. Sear for 30 seconds, then add 1 tbsp of ghee to the skillet and swirl the skillet to distribute the fat. Sear for 30 seconds on each side and then remove the chicken from the skillet and place on a plate. A meat thermometer should register 165° F when inserted. Turn the burner off.
There should be some fat remaining in the skillet. If there is not, add a little more ghee. Once melted, add the garlic and shallot to the skillet. Sauté 2-3 minutes until very fragrant and starting to brown and soften. Add all of the reserved liquid from the sous vide bag to the skillet. Scrape the bottom of the skillet to release any bits of chicken that may be stuck to the bottom. Sauté 2-3 minutes more, stirring frequently, until the sauce has thickened a bit.
To serve, slice the chicken and plate. Spoon the pan sauce over the chicken, serve hot, and enjoy!
