Heat the oil in a shallow pan and add the chicken thighs in a single layer. Season with salt and pepper.
Brown the chicken on both sides - about 3-4 mins on each side, on medium high heat.
Remove chicken from pan and keep aside.
Add the pancetta cubes to the hot oil along with the garlic. As the pancetta crisps up and browns, add the sun-dried tomatoes and the chopped baby spinach.
Season with just a little salt and pepper. Pancetta is salty in itself, so we dont need a whole lot of salt.
Bring the chicken back to the pan and add the whole milk and heavy cream. Cover and cook on low heat for about 8-10 mins, till the chicken cooks through and absorbs some of the flavors in the sauce.
Add the red chili flakes and mix it in. Serve as it is or over pasta.