Dice onion, chop celery, and mince garlic cloves.
Heat coconut oil over medium-high heat. Add onion, celery, and garlic and cook stirring for 5 minutes.
Push the veggies to the side then add the chicken.
Season with dried oregano, onion powder, garlic powder, and salt.
Cook for 5 minutes, until chicken is browned on all sides.
Add the bone broth to the pot and squeeze in juice from limes, and bring to boil.
Lower heat to medium-low, and simmer for 10 minutes.
Remove chicken and transfer to a bowl, then use 2 forks to shred it completely.
Add the chicken back to soup, then add coconut milk.
Increase heat to medium-high, then boil for 10 minutes until the soup is slightly reduced and thickened.
Garnish as desired.