Sauté the chicken in a small skillet with a dollop of coconut oil and a pinch of sea salt until cooked through. While the chicken is cooking, combine the water, broth, carrots, celery, thyme, and bay leaves in a slow cooker. Then cover and set the slow cooker to six hours. When the chicken is cooked through, use a slotted spoon to transfer the sautéed chicken to the slow cooker.

Drain any juice left in the skillet and then add another dollop of coconut oil, pressed garlic, chopped onions, and a pinch of sea salt to the same skillet. Sauté for 1-2 minutes until the onions slightly soften. Then, using the same slotted spoon, transfer the sautéed onions and garlic to the slow cooker.

When 60-90 minutes of slow cooking time remain, add the chopped cauliflower and green onions. Stir evenly so the cauliflower and onions are immersed in the soup.

When the six hours are up, let the soup cool for a few minutes before serving.

Store any remaining soup in the refrigerator for about 3-4 days.