Season both sides of chicken with salt, pepper, and oregano.
Heat medium/large skillet over medium/high heat. Add 2 tsp olive oil and heat until hot. Sear both sides of chicken, then transfer chicken to a different plate.
Add remaining 2 tsp olive oil to the same pan and add onions, cooking a few minutes until soft. Add garlic and cook another minute. Next, add tomato paste and combine it into the onion and garlic mixture.
Add the chicken bone broth or stock and the coconut milk and heat until soft boil. Reduce heat to simmer and simmer and let reduce down 5 minutes
Add in the sundried tomatoes, artichokes, capers, vinegar, chicken, and any juices. Let simmer about 5 minutes until warmed and fully cooked through.