To a large skillet, heat coconut oil. To the skillet, add the chicken. Cook for 5 minutes, until chicken is browned. To the chicken, add the garlic, salt and pepper and broth and turn heat down to low. Simmer for 10 minutes, until most of the liquid has evaporated out of the pan.
Allow chicken to cool.
In a large bowl add lettuce, radish, avocados and chicken and toss.
In a small bowl, mix the remaining ingredients (honey through olive oil) and sea salt and freshly ground black pepper to taste. Pour sauce over the salad. Toss salad and serve.