Heat a large Dutch oven over medium-high heat and add two tablespoons of coconut oil.

Season chicken thighs liberally with salt and pepper, and add to the skillet. Brown chicken 4-5 minutes each side, until thighs are cooked through. Remove from pan and set aside.

Add remaining two tablespoons of coconut oil to the pan. Add garlic, onion, and carrots and sauté 10 minutes, stirring occasionally, until vegetables begin to soften.

Add chicken broth, water, kale, fresh rosemary, thyme, and ginger. Bring to a boil and then reduce heat to medium-low and simmer 45 minutes, until fragrant and thicker.

Meanwhile, shred chicken with two forks and add back to the soup during the last few minutes of cooking time. Discard ginger and bay leaves before serving soup in bowls.