Mix potato starch, salt, pepper, and garlic powder in a shallow bowl. Lightly dredge the chicken in the potato starch mixture, shaking off excess. Very lightly coat the torn mushrooms in the leftover potato starch and shake off excess. Set aside.

Heat oil in a large skillet over medium-high heat. Fry the cutlets three to four minutes per side until lightly golden. Remove to a plate and keep warm. Add the mushrooms to the pan and fry until golden. Remove from the pan.

Add more oil to the pan, if needed (you should have two tablespoons total). Add shallots and cook about two minutes until softened, then add garlic and stir to incorporate. Add the wine, stirring and scraping up the browned bits from the pan as it cooks. Add the thyme and simmer until reduced by half (three to four minutes). Add the coconut cream and chicken stock and simmer gently for one minute. Stir in the mushrooms and continue to simmer until slightly thickened, two minutes.

Return the chicken cutlets to the pan and spoon the sauce over them. Simmer gently to warm through.