Season chicken breasts liberally with salt and let sit for 1 hour
In a large Ziplock bag combine olive oil, mustard, coconut aminos, garlic and Chardonnay
Add chicken breasts and marinate for 4- 8 hours
Preheat oven to 425*
Cut carrots into 1-2 inch pieces
Chop shallots into quarters
Place carrots and shallots into a bowl and toss to coat with olive oil and salt and pepper
Place crushed chicharrones and thyme into a bowl
Remove chicken breasts from marinade and place into chicharrones
Chicharrones should stick to chicken, coat chicken with chicharrones and set aside
In a large cast iron skillet arrange chicken breasts
Add vegetables to pan and arrange around chicken breasts
If there are additional vegetables, add to separate baking dish to cook
Place in oven and cook until chicken reaches an internal temperature of 165*, roughly 30 minutes but start checking at 15 minutes to see where you're at
Once cooked remove and let stand covered for 10 minutes