Pat the chicken breasts dry with a paper towel and set aside. Mix together turmeric, dry mustard powder, salt, and pepper and rub the chicken with the spices.
Heat a large skillet to medium heat with coconut oil, and add the chicken to the pan, and let cook for about 10 minutes while flipping over half way through.
To make dressing, whisk together the dijon mustard, coconut milk, honey, olive oil, lemon juice, salt and pepper.
When the chicken is done (165 degrees), remove from pan and let sit for about 5 minutes. Slice and serve with Lemon Dijon Dressing.