Heat pan to medium heat.

Tenderize chicken breast by placing it in a plastic bag and pounding with a meat mallet.

Add tsp coconut oil to pan.

Season chicken with salt and pepper, than add to pan. Sear on each side, then cover pan with a lid. Cook until chicken is no longer pink (time will depend on how thick chicken is).

While chicken is cooking, combine peanut butter, green chile, diced tomatoes, lime juice, 1 tsp coconut oil and spices in a bowl. Set aside.

After chicken is done cooking, shred it with a fork or in a kitchen aid.

Add chicken and sauce back to the pan, heat up and then turn heat to low to keep it warm.

Heat up another pan to medium high and add 1/2 tsp coconut oil for each tortilla you fry.

Add tortillas to the pan, coat in oil on one side, then flip over. Make sure non of the tortillas are overlapping so they are cooked evenly.

Fry tortillas until they are crisp, then set aside.

Layer tortillas with rice, meat, cabbage, carrots and pineapple and serve immediately.