Start by adding the coconut oil to a large skillet over medium heat. Add the cubed chicken breasts and saute for 5-7 minutes or until the chicken is no longer pink.
Add the bell peppers, red onion, and garlic.
Season with the dried oregano, cumin, salt, and pepper and saute for another 3 minutes or until the bell peppers are soft.
Serve with a sprinkle of mozzarella cheese and fresh cilantro over quinoa or brown rice.