Heat coconut oil over medium high heat in a non-stick skillet.

Season chicken pieces with salt and pepper, and place in skillet. Sauté for about 2 minutes, then add in vinegar and garlic. Cook until most of the liquid has cooked off, then stir in the coconut milk.

Turn heat to medium, and cook, stirring occasionally, until liquid thickens, about 8-10 minutes. Season with additional salt and pepper as desired. Top with fresh cilantro and serve.