Place chicken in a large bowl; add next 7 ingredients (coconut milk through garlic); blend well.
Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil; grill cabbage fourths for 2 to 3 minutes per side or until grill marks appear; remove from grill and set aside to cool.
Next, grill marinated chicken for 4 to 6 minutes per side or until juices run clear; remove from grill and set aside for at least 5 minutes before slicing.
Chop grilled cabbage and place it in a large bowl; add cilantro, jalapeno, lime juice and olive oil; salt and pepper to taste and toss well.
Assemble tacos by placing sliced chicken on the lettuce leaves; top with grilled coleslaw and roll up.