In a large skillet, heat the coconut oil, over medium high heat. Add the chicken breasts and cook until a nice brown crust has developed, stirring occasionally, about 6 minutes.

While the chicken is cooking, whisk together the orange juice, orange zest, fresh ginger, coconut aminos, and sriracha. After the chicken has browned, pour the orange mixture into the skillet and bring to a boil. Lower the heat and simmer until the chicken is cooked through and the sauce has thickened, about 10 minutes. Sprinkle green onions on top before serving.