Add the chicken breast to a food processor and pulse 3 to 4 times.
Add in the onion, bell pepper and cilantro and pulse until fully combined.
Add the remaining ingredients and process until everything is fully incorporated, about 30 seconds.
Heat a medium cast iron skillet to medium high heat and add about 1/2 cup coconut oil.
Once the oil is heated through (about 330-350 degrees F) use a cookie scooper to scoop out some of the chicken nugget mixture and drop into the oil. Flatten out slightly with a spoon. Do not over crowd the skillet.
Once browned and crispy, about 2-3 minutes, flip and cook through on other side. Place completed nuggets on a paper towel lined plate. Repeat until all your nuggets are done.
Serve immediately with sour cream or guacamole!
Note: This recipe should yield about 15 nuggets.