Place chicken in a large pot.
Add apple cider vinegar, coconut aminos, garlic, black pepper, sea salt and dried bay leaves on top of the chicken.
Turn on heat to medium-high.
Once it starts to boil, cover the pot and reduce heat to medium-low. Let it simmer for 20-25 minutes.
Using the same pot, increase the heat to medium-high and add oil of your choice.
Add the chicken back into the pot minus the sauce. Pan fry until the outside is golden brown. About 3-4 minutes.
Once all the chicken pieces are browned, pour the sauce back into the pot. Reduce heat to medium.
Let it simmer for a few more minutes until slightly thickened.