Add coconut oil to a large skillet over medium heat.
For non-vegetarian, add the chicken, garlic salt and ginger and cook for 8 minutes stirring occasionally.
For vegetarian, add the garbanzo beans, garlic salt and ginger. Cook for 2 minutes, stirring occasionally.
Add the shredded carrots, lemon juice and soy sauce. Continue to cook for 3 minutes, or until cooked through.
Add the Kale and cook for an additional 2 minutes. Remove from heat.
Place 1/4 cup of chicken or vegetarian mixture into each lettuce cup. Top with fresh diced California Avocados and serve.