Lay the chicken breasts in a shallow, lidded baking dish and add the water, vinegar, salt, garlic, dill, and pepper. Refrigerate for 24 hours.
Combine the tapioca, salt, and garlic powder in an airtight tupperware or large ziplock bag. Add the chicken and shake well to coat.
Fill a pan with 1" of coconut oil and fry the chicken over medium-high heat for 10-15 minutes or until the internal temperature reaches 165 degrees F, turning once halfway through.
Pat dry with paper towels. Serve in lettuce wraps with pickles, mayo, and other toppings of your choice.