In large stock pot, heat to medium heat, add 1 T coconut oil and add chicken and 1 T sea salt to stockpot with the bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.
Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, ginger, curry, chili pepper, cumin and vinegar. Simmer, partially covered, for 40 minutes
Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Add coconut milk.
Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions and cilantro.