In a large skillet over medium heat, heat coconut oil. To the skillet, add the chicken and cook for 10 to 15 minutes, until chicken is no longer pink in the center.
In a large bowl, mix the next 10 ingredients (poppy seeds through lemon juice). To the bowl, add the chicken and mix well. Spoon chicken salad into lettuce leaves and serve.
*You want a sauce that is less than 7 grams of sugar per serving--less is best! Personally, I use Stubbs, but here's a list to help you out. https://www.prevention.com/food/low-sugar-bbq-sauces