In a large skillet over medium heat, heat coconut oil. To the oil, add the first 6 ingredients (chicken through coconut flakes) and stir. Cook for 10 minutes, until chicken is no longer pink in the center.
To the skillet, add the coconut cream and stir. Turn off heat and allow to cool.
Using a large slotted spoon, spoon the chicken mixture into the lettuce leaves and serve warm.