Start by adding the peanut butter, coconut aminos, garlic, and onion to a large mixing bowl and whisk well. Set aside.
Next, heat a large skillet over medium heat with the coconut or avocado oil and add the cubed chicken breasts. Cook for about 5 minutes on each side or until the chicken is no longer pink and completely cooked through.
Add the peanut sauce and shredded carrots and cook for an additional 3-5 minutes or until the sauce has thickened.
Stir in the cilantro and serve with a tortilla. Enjoy!