Create a breading/dredging station with three plates or shallow bowls.

Add the coconut flour to one, the the egg to the second plate and the flaked coconut to the third.

Heat the coconut oil in a skillet over medium-high heat.

Dredge each chicken fillet in the coconut flour first, followed by the egg, coating each evenly. Then the flaked coconut. Be sure the fillet is coated well.

Place each fillet into the hot skillet. Cook on each side, about 5 minutes. Until the chicken is golden in color and cooked through.

Add the apple cider vinegar and honey to a bowl. Whisk to combine. Continue to whisk while drizzling in the olive oil until well combined and becomes creamy. Season with salt and pepper.

Place the spring mix in a mixing bowl. Drizzle the dressing over and toss to coat. Reserve ½ to serving.

Plate the spring mix evenly then serve the chicken on top. Serve with additional dressing on the side. Season with salt and pepper, to taste.