1. In a bowl or large zipper baggie, mix together chicken pieces and garlic, then toss with flour to coat. Shake off any excess flour.
2. Heat a few tablespoons of butter or oil in a large skillet over medium-high heat. Add the chicken pieces; saute until nice and brown. (Bonus points if you get some of them to crisp up a bit.) You may have to add more butter/oil as the coconut flour absorbs a lot of it. You don\’t want the pan to dry out and burn your chicken.
3. Add the mint leaves and lemon juice. Cover and steam for about 5 minutes; until chicken is cooked through yet still moist.