Heat coconut oil in medium sauce pan over medium high heat.
Add finely chopped chicken to coconut oil and sprinkle with taco seasoning. Cook until no longer pink in middle (about 10-12 minutes)
If using fajita veggies, cook in the same pan as the chicken, to get some of that leftover seasoning. Add a bit of coconut oil if needed. Cook until tender.
Build your bowl! I start with a cauliflower rice base, then add chicken, guac, salsa, fajita veggies (if I have them), and drizzle with cilantro ranch dressing.
Optional - add plantain chips for a crunch (but keep in mind no store bought plantain chips allowed on Whole30 - make your own or skip!).