Season and brown chicken (a few minutes each side)
Remove chicken to a plate
(Note: I used skinless here but bet with skins would be tastier, though higher in fat)
In the same pan, sautee garlic and onion until you can smell the flavor, about 3 plus minutes.
Add the tomatoes.
At this point or a little before, the pan will have some sticky spots. Drop in a dash of Apple Cider Vinegar to deglaze and mix this yummy stuff back in.