Cube avocado and mix with cilantro, green onion and juice of lime. Set aside.
Dice chicken thighs into bite sized pieces. Toss with minced garlic, ginger, spices, salt and pepper.
Melt coconut oil in a frying pan over medium heat. Put chicken into pan and cover with coconut oil. Sizzle over medium heat until chicken is cooked through, about 8 minutes.
Divide chicken into butter lettuce leaves and top with avocado. Serve with additional lime wedges and hot sauce if you want some extra heat. I personally love to add Taco Deli's Doña sauce on these!