In a large skillet over medium heat, heat coconut oil. To the skillet, add the chicken and salt and pepper to taste. Cook for 10 minutes, until chicken is cooked through. Allow chicken to cool, then shred into bite sized pieces.
In a large bowl, mix the chicken and the next 8 ingredients (yogurt through onion) and season with sea salt and freshly ground black pepper to taste.
On individual plates, lay out the lettuce leaves and scoop the chicken salad into the leaves. Serve immediately.