Marinate chicken. In a shallow dish, mix half the coconut aminos with avocado oil. Season chicken with half of the salt and toss in marinade. Place in refrigerator for 30 minutes. Preheat a grill or grill pan to medium heat.

While chicken marinates, prepare slaw and dressing.

In a medium bowl ,toss carrots, cabbage and onions. Sprinkle with remaining salt and massage all ingredients well. Set aside.

In a small bowl, whisk together the remaining coconut aminos, apple cider vinegar, mayo, ground ginger and lime juice. Drizzle over slaw and toss well. Set aside to marinate.

Place chicken on a hot grill or grill pan and cook for 7 minutes on each side, or until internal temperature reaches 165 F. Carefully remove and place on a cutting board. Using tongs and a sharp knife, slice chicken into strips.

Toss chicken with slaw and serve with lime wedges.