Add oil to pan on medium high heat, until it is thin and shimmery (with no smoke).
Add chicken thighs to pan, flipping every five minutes, until 145 degrees internally (chicken thighs will be firm and should look browned and crispy.)
Add mushrooms, sundried tomatoes, and spinach to pan and cook until lightly browned.
Add herbs, spices, and salt, stir.
Slowly add in stock, scrape up any browned bits from the bottom of the pan.
Add in cream cheese, and let it slowly melt, stirring to help mix it around the pan.
Slowly add in cream and parmesan, stirring well.
Let sauce thicken and reduce slightly, about five minutes, until it is smooth and creamy instead of runny.
Remove from pan and pour over pasta or zucchini noodles, or even rice.
Top with red pepper flakes or cilantro, if desired.