In a large skillet, heat coconut oil over medium heat. Season chicken with salt and pepper and add to hot pan in a single layer. Cook 3 - 4 minutes on each side, or until browned and cooked through. Remove to a plate and set aside. Wipe out pan if necessary. 

Using the same pan, bring the chicken broth to a boil over high heat. Once boiling, add in salt and orzo. Bring to a boil, lower heat to a simmer, and cover. Cook 8 - 10 minutes or until al dente. Stir in the chicken, lemon juice, spinach, grape tomatoes.