Step 1

Remove chicken from refrigerator to remove chill.

Step 2

Dice mango, bell pepper, and red onion. Mince cilantro and jalapeno. Add to a bowl with juice of one lime and mix to combine. Cover and refrigerate.

Step 3

Cut chicken into small pieces, keeping the size consistent. (You can do strips or "nuggets", like I used in this recipe)

Step 4

Crack egg into a small dish and whisk. Add coconut flour to another flat, shallow dish, and add shredded coconut to a third dish. Season coconut flour with paprika, cumin, salt, and pepper. Mix to combine.

Step 5

Start by dipping chicken into coconut flour, followed by a dip in the beaten egg, and finally, into the shredded coconut. Place onto a dish until you have "breaded" all of the chicken.

Step 6

Heat a cast iron or stainless steel pan to medium high heat and enough coconut oil to coat the pan.

Step 7

Add chicken to pan and cook for about 3 minutes per side, depending on how thick your pieces of chicken are. You may need to work in batches to not overcrowd the pan. Add more oil as needed.

Step 8

After removing the chicken, sprinkle with salt while it is still warm.

Step 9

To assemble, distribute lettuce leaves, add chicken, top with salsa and shredded cabbage. Serve with lime wedge.