1.) Fill a medium pot with water, add the chicken and bring to a boil. Lower the heat and simmer for about 25-30 minutes or until fully cooked. Remove and set aside.
2.) Melt the coconut oil in a large pot over medium-high heat and sauté the onion, garlic, carrots and celery for about 2-3 minutes. Add the ginger, turmeric, mushrooms, coconut aminos, chili flakes and stock. Bring to a boil, then lower to a simmer for 20-25 minutes.
3.) In the meantime, shred the chicken. During the last 5 minutes of cooking time, add the chicken and bok choy. Serve with cauliflower rice or sides of choice.