In a large bowl, whisk together 1/4 cup coconut oil, sesame oil, coconut aminos, and sriracha sauce. Toss cut chicken with marinade and set aside.
In a large skillet over medium-high heat, add remaining 1 tablespoon coconut oil and begin to caramelize onions, stirring 2 minutes. Turn heat down to low and cook onions to a golden brown, 7 minutes. Turn heat back up to medium high, toss in chicken with marinade and cook chicken until browned on all sides and cooked through. Two minutes before chicken is cooked through, add sliced kale, and toss to cook. Just before serving, add coconut flakes. Serve immediately.