Heat a large non-stick skillet over medium heat. Add ghee and swirl to coat bottom of pan. Add minced shallot, a sprinkle of salt and stir. Cook until soft and slightly browned, about 5 minutes.
Stir in minced garlic and cook until fragrant, 30 seconds to one minute.
Stir in finely chopped nuts and coconut. Stir frequently until toasted and golden brown, about 5 minutes. Transfer this crumb mixture to a shallow dish. Stir in lemon zest, thyme, 1/2 tsp. salt and a few grinds of black pepper. Set aside.
In a second shallow dish, beat egg, water and dijon together.
Add arrowroot to a third shallow dish.
Heat oven to 225 degrees. Place a wire rack in a rimmed baking sheet and set aside.
Cover chicken with plastic wrap and pound to an even thickness. You want each piece of chicken to be approximately 1/2 inch thick all over. Alternatively, you can slice each piece of chicken horizontally to achieve thin, even pieces. Season chicken with a sprinkle of salt and pepper on both sides.
Wipe skillet clean with a paper towel. Add two tablespoons of bacon fat (or other cooking fat of your choice) and heat to medium high.
Working with one piece of chicken at a time, dredge each breast in arrowroot, shake off excess, coat with egg mixture, allow excess to drip off, then place in nut coating mixture. Press coating onto both sides so it adheres.
Place two chicken breasts in skillet at a time and brown well on each side. This takes 3 to 5 minutes per side. Once browned, place on wire rack and keep warm in oven. Wipe skillet clean with a paper towel, add remaining two tablespoons of cooking fat and brown the remaining pieces of chicken.