In a shallow bowl, add coconut milk. In a separate bowl, add the next 6 ingredients (almond flour through dill) and stir to combine.
Coat each chicken breast with coconut milk, and then dredge in the almond flour mixture covering each breast well. Set aside to rest for at least 10 minutes.
Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil. Using aluminum foil, make packets by folding a square of foil in half, crimping the two side edges and leaving the tops open. Place the coated chicken inside each packet and fold the top to seal.
In a medium bowl, toss together asparagus, sea salt, pepper and olive oil, coating asparagus well.
In a grill plate/basket add seasoned asparagus and place on grill for 5 to 6 minutes, or until soft; remove and set aside.
Place seasoned chicken packets on grill and cook for 6 to 8 minutes per side; remove from grill, set aside and let cool slightly before opening the packets and serve.