Red Meat Allergy Friendly Ginger-Turmeric Chicken Skillet with Zucchini

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  1 ½ lb boneless, skinless chicken thighs
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  ¾ tsp fine sea salt, divided
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  2 tbsp coconut oil or avocado oil
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  2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
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  1 tbsp fresh ginger, finely grated
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  3 cloves garlic, minced
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  1 tsp ground turmeric
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  ½ tsp ground cumin
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  1 cup chicken broth
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  1 tbsp apple cider vinegar
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  1 tsp honey
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  1 tsp arrowroot starch
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For serving

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  2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
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