In a medium sauce pan, heat olive oil on medium-high heat

Add garlic and onions, and saute for 2-3 minutes

Combine garlic salt, cumin, and cayenne, and mix together

Rub the spice mixture all over the chicken thighs

Put chicken in the sauce pan with olive oil and garlic and onions, and cook, skin down until you brown the skin and crisp it up a bit

Flip chicken over, add half and half, coconut milk, and chicken stock to pan and bring to a boil

Turn the heat down to low, cover, and simmer for 30-35 minutes

Season with salt and pepper to taste, and serve immediately