In a large skillet, melt and heat coconut oil over medium heat.
Season chicken with salt and pepper, to taste. Add to heated skillet and brown on each side. It will take about 3-4 per side. Be sure the chicken is cooked through before removing to a plate. When chicken is done, remove to a plate and keep warm (cover with aluminum foil).
In the same skillet, add the orzo and toast till lightly browned. You shouldn't need to add more coconut oil, but if you do, add about 1/2 teaspoon.
Once, the orzo is browned, add the chicken stock and bring to a boil over medium high heat. Then lower heat to a simmer, and cover. Let simmer for 8 - 10 minutes or orzo is almost done.
At this point, add the chicken, lemon juice, spinach, and grape tomatoes, heat until the spinach is a bit wilted.