Heat the butter or coconut oil in a large skillet, add the chicken and sauté on high heat for a couple of minutes until golden and crunchy. Lower the flame, add coconut milk, season with salt and pepper and let simmer.
In the meantime, cook the Tortelloni in a large saucepan according to package instructions and drain, reserving a few tbsp of the pasta cooking water.
Add the Tortelloni to the skillet and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Season with lime juice and zest. Divide between plates, garnish with fresh coconut and mint and serve.