In a large skillet or wok, heat coconut oil over medium heat. To the oil, add the next 4 ingredients (chicken through onion) and sauté for 5 minutes, until chicken starts to brown.
To the chicken mixture, add the Brussels sprouts, kale and spinach and sauté for 10 minutes, until chicken is cooked through and vegetables are tender-crisp.
In a small bowl, whisk the orange zest with the coconut aminos and pour over the chicken mixture. Stir, turn heat to the lowest setting to keep the stir fry warm.
In a medium pot over high heat, add the sea salt and freshly ground black pepper to taste. Stir in the cilantro and lime zest and serve with the warm stir fry.