Heat the coconut oil in a large sauté pan over medium heat. Add the coconut flakes and toast until golden brown, stirring frequently. Remove from the pan and set aside.

Add the bell pepper, shallots, and green onions to the pan and sauté for about 5 minutes until softened.

Add the shredded Brussels sprouts and cook for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.

Stir in the shredded chicken, soy sauce, honey, red chili flakes, lime juice, salt, and pepper. Cook for 2–3 minutes until everything is warmed through and coated in the sauce.

Remove from heat and top with the toasted coconut flakes. Garnish with cilantro, crushed nuts, or additional lime juice if desired.