Preheat oven to 400 degrees. Rub the chicken with the oil.
In a large bowl, mix the next 4 ingredients (coconut flour through garlic powder). Coat chicken strips with coconut flour mixture and place on a baking sheet. Place baking sheet in the oven and bake for 10 minutes on each side, until golden brown on the outside and no longer pink in the center.
In a large bowl, mix the kale, onion and cucumber.
In a small bowl, whisk together the remaining ingredients with sea salt and freshly ground black pepper to taste and pour over the salad. Toss salad and serve with chicken fingers.