In a skillet over medium heat, heat coconut oil. To the oil, add the chicken, salt and pepper and garlic. Cook for 10 to 15 minutes, until chicken is no longer pink in the center.
In a large bowl, toss the pear, chicken, kale, and onion.
In a small bowl, whisk the remaining ingredients (extra virgin olive oil through chili powder). Pour dressing over salad and serve.