In a shallow bowl, add coconut milk. In a separate bowl, add the next 7 ingredients (coconut flour through onion powder) and stir to combine.
Coat each chicken breast with coconut milk, then dredge in the mixture covering each breast well. Set aside to rest for at least 10 minutes.
Preheat a large skillet to medium-high heat, heating the coconut oil. Place the chicken into the skillet and cook for 8 minutes per side, or until the chicken is cooked through. Remove from the skillet and set aside.
Preheat the grill In a medium bowl, toss together asparagus, sea salt, pepper and olive oil, coating asparagus well. To a grill plate/basket add seasoned asparagus and place on grill for 5 to 6 minutes, or until soft; remove and set aside.