Sprinkle chicken with a teaspoon of salt and black pepper.
Place 4 tablespoons of coconut oil in a deep frying pan over medium heat.
Add chicken and cook approximately 10 minutes per side or until no longer pink inside, remove from heat.
Divide thighs into two containers and divide lettuce into two separate containers, sprinkle with Parmesan.
When ready to eat, toss lettuce with Caesar dressing and serve chicken thighs over top.