In a shallow dish, add the chicken breast and season with thyme, onion powder,
half the sea salt and half the avocado oil.
In a dutch oven, over medium heat, add the remaining avocado oil along with
the onion and celery and cook for 5 minutes. Add the garlic and cook for 1
minute more. Add the chicken to the pot and brown on all sides, about 5 to 7
Add the broth and lower the heat to medium-low and let it simmer for about 10
minutes. Remove the chicken and shred it using two forks. Return to the pot
along with the coconut milk, lime juice and remaining sea salt and stir to
Divide the chicken into bowls and top with arugula and avocado. Enjoy!