Preheat oven to 400 degrees.
in a small bowl, combine the salt,pepper, thyme, cayenne pepper, paprika, rosemary, and oregano. Set aside.
Pat the chicken breasts dry and season the skin side with half the spice mixture.
in a medium oven-safe skillet, heat the avocado oil over medium-high heat until just starting to smoke. Carefully lay out the chicken breasts into the hot skillet skin side down. Cook without moving until the skin is deep golden brown and very crisp, about 6 minutes. While cooking season the second side of the chicken with the remaining spice mixture. Carefully flip the chicken breasts and transfer the skillet to the oven. Bake until cooked through, or when an instant-read thermometer inserted into the thickest part of the breasts registers 150 degrees, 12 to 15 minutes. Transfer the chicken to a cutting board and set aside, reserving the pan juices in the skillet.
In a medium bowl, combine the wine, chicken broth, and arrowroot and whisk until the arrowroot dissolves. Set aside.
Pour off all but about 1 teaspoon of the fat from the skillet and place the pan over high heat. Add the garlic along with the wine mixture, scraping up any browned bits from the bottom of the skillet. Cook, stirring until the sauce is reduces by two -thirds, about 5 minutes. Remove the pan from the heat and add butter and the lemon and allow the butter to just melt. Stir to combine. Taste the pan sauce and season with more salt and pepper, if desired.
Slice the chicken breasts and serve on individual plates. Spoon plenty of pan sauce over the slice chicken and serve with the oven frites.