Heat the 1 Tbs olive oil over medium-high heat in a sauce pan. Add 1 Tbs of the coconut flour into the oil and mix it into the oil. Let it cook for 30 seconds. (You'll notice that it starts turning brown).
Stir in the 4 Tbs of chili powder.
Gradually add the chicken stock and whisk ( add 1/3 cup at a time, until a full 2 cups has been put into the pan).
Then add the garlic powder, salt, cumin, and oregano to the mixture and stir.
Reduce the heat to medium and let the sauce cook for 15 minutes.
Then add 2 tsp of coconut flour to the sauce, whisk, and turn the heat off.