For the glaze, heat the coconut oil in a saucepan over medium-high heat and cook the shallot until translucent.
Reduce the heat to medium-low and add the remaining glaze ingredients. Stir until well-mixed, then set aside.
For the chicken, rub the chicken with the coconut oil until coated and heat the excess coconut oil in an oven-friendly skillet over medium heat.
Cook the chicken for about 15 minutes per side, depending on how thick and fatty your cuts are. All the fat should be cooked off, the flesh should start to turn golden-brown, and the chicken should be cooked through.