Add cubed chicken to a bowl with oregano, garlic powder, and half of salt portion. Toss to mix.
Heat a skillet over medium heat and add 1/3 of the oil. Once hot add chicken and cook for 10 minutes or until cooked through. Remove and set aside.
Add brussels sprouts and cabbage to a bowl. Mix in lemon juice, coconut aminos, and remaining oil and salt. Mix well with hands to combine.
Divide slaw evenly between plates, top with chicken, and enjoy!