Cut chicken into ½ inch slices. Heat a large sauté pan over medium-high heat and add coconut oil when hot. Sauté chicken breasts for 10-15 minutes, stirring often, until fully cooked; season with sea salt and freshly cracked black pepper if desired. Shred if desired.
Wash kale and remove leaves from woody stems. Slice leaves thinly.
In a large bowl, combine kale, olive oil, lemon juice, sea salt (if desired) and freshly ground black pepper. Toss to coat leaves completely.
Divide kale into two bowls. Top each salad with chicken and sunflower seeds to serve.