Melt the coconut oil in a large skillet over medium-high heat. Add chopped chicken; cook for 5 minutes or until browned.
Add next 4 ingredients (chili powder through chicken broth). Reduce heat to low and simmer for 10 minutes or until most of the liquid has evaporated.
Remove pan from heat and set aside to cool.
In a large bowl, toss together lettuce, olives and avocados; add chicken mixture then toss again.
In a small bowl, whisk together remaining ingredients (honey through olive oil); salt and pepper to taste then pour mixture over the salad; toss and serve.
Leanne’s Note: *Partially frozen chicken is easier to chop.