1.   In a small bowl combine the salt and lemon zest
Pat dry the chicken thighs, sprinkle the lemon zest and salt mixture on both sides of the chicken thighs or breasts

2.   Heat your skillet over medium heat, add the oil and when the oil is sizzling place the chicken pieces into the pan. Sear to a golden brown and then flip to the other side to sear. Reduce heat to medium low and cover the pan with a lid. Cook the first side for approximately 5 minutes. Turn and cook for 3-5 minutes. NOTE: cooking time will vary depending on thickness and whether you are using skin-on chicken thighs or skinless breast. Adjust your cooking time accordingly. When the chicken pieces are done, remove them from the pan and set aside

3.   Make the sauce: To the same pan used for the chicken, add the butter and, when melted, reduce the heat to low. Add the grated garlic, stir and cook for 1 minute or until the garlic starts getting fragrant

4.   Add the cream, chicken stock, red pepper flakes, the lemon juice, lemon zest, cherry tomatoes and the asparagus into the pan. Toss to combine the ingredients

5.   Cook until the asparagus are soft but still on the raw side/al dente. Put the chicken pieces and any juice on the plate back into the pan with the sauce. Cook for about 1 to 2 minutes to warm up the chicken pieces. Drizzle the sauce over the chicken as it is heating. Do not cook too long as the asparagus will overcook

6.   Turn off the heat, serve and enjoy!