Heat your fry-pan over medium heat and melt the coconut oil ready for frying. Create three stations of mixing bowls: one for your arrowroot flour, one for your whisked eggs, and one for the desiccated coconut, dried herbs and spices of your choice.
Cut your chicken into evenly sized chunks, then roll each piece into the arrowroot flour, making sure to coat both sides well. Now transfer to the egg wash bowl briefly, making sure you get full coverage. Allow any excess egg wash to drip off before finally dunking in your crumbing combination.
Place your coconut crumbed nuggets in the hot fry pan and cook on each side for 4-5 minutes, making sure to get a lovely golden brown exterior and cooking through. Once cooked, remove from the heat and set aside to prepare your remaining ingredients.
For the guacamole, combine the avocado with the cumin, chilli flakes and lime juice and some salt. Mash together well using a fork.
Serve your nuggets alongside your guacamole, a tablespoon of kraut and wrap it all up in fresh lettuce greens.
Don't forget you can make double of this recipe to save time for tomorrow's lunch