Preheat the skillet with the coconut oil over medium heat.
Prepare the chicken breasts by sprinkling both sides with salt and ground black pepper. Cook for about 6 minutes on each side. Let cool. Cut into cubes when cool.
In a medium saucepan, add quinoa, water, and salt and bring to a boil. After the water boils, reduce the heat to low and cover. Let quinoa simmer for about 15 minutes then remove the pan from the heat and let it stand for another 5 minutes until all the water is absorbed. Set aside to cool.
Prepare the other ingredients by cutting the cucumbers and avocado into cubes, and the kale into bite-sized pieces. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, maple syrup, mustard, salt, pepper, and oregano.
In a large bowl, toss together the cooked quinoa, chicken, kale, avocado, cucumber, cilantro. Toss with the dressing and serve at room temperature.