1 Preheat the oven to 180°C/350°F/Gas mark 4. Put the chicken cubes in a bowl with the coconut milk and refrigerate for 30 minutes.
2 Meanwhile, make the mango salsa. Mix the avocado, mango, coriander, onion and chilli together in a bowl and pour over the coconut aminos. Refrigerate until needed.
3 Put the flour and spices in a bowl and put the desiccated coconut on a plate. Take a chicken cube, roll it in the spiced flour, then roll it in the desiccated coconut until it is well coated, then put it on a baking tray. Repeat with the remaining chicken cubes.
4 Pour the melted coconut oil over the chicken and bake in the oven for 15 minutes, or until the chicken is cooked through, golden brown and crispy.
5 To serve, put a spoonful of the mango salsa into each lettuce leaf, add a few chicken nuggets, fold in the sides of the lettuce to enclose it and eat like a sandwich.
Coconut aminos is an alternative (and super healthy) dressing to soy sauce, which you can buy on Amazon
Recipe taken from Eat. Nourish. Glow. by Amelia Freer (HarperThorsons, £16.99; photography, Ali Allen), out now