Boil chicken and allow to cool completely.
Then shred and chop chicken.
Melt 1 Tbsp coconut oil then add to vinegar.
Mix all spices and stevia in the oil and vinegar mixture.
Place chicken in a bowl and coat evenly with oil and spices.
Place in the fridge for 3-4 hours
Heat 2 Tbs of coconut oil and heat chicken mixture then spoon half of the mixture onto each leaf.