Break apart any clumps of coconut flakes. Peel carrot, and using peeler, shave into long ribbons. Discard top. Peel and slice shallot into 1/4” rounds. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place coconut flakes in a medium non-stick pan over medium heat. Cook, stirring constantly, until coconut is fragrant and lightly browned, 3-4 minutes. Remove coconut to a plate. Return pan to medium-high heat and add 2 tsp. olive oil. Place chicken in hot pan and cook undisturbed until golden brown, 2-3 minutes.

Flip chicken and add pineapple juice and teriyaki glaze to pan. Bring to a simmer. Simmer, flipping chicken occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken to a clean cutting board and rest at least 5 minutes. While chicken rests, reduce glaze.

Return pan with sauce to a simmer. Cook, stirring occasionally, until a sticky glaze forms, 2-3 minutes. Remove pan from burner. Cut chicken into 1/2" slices and stir into glaze.

In a large mixing bowl, combine seasoned rice vinegar, sesame oil, ginger, and a pinch of salt and pepper. Toss in arugula, carrots, and shallots (to taste).

Place a serving of salad on a plate. Top with sliced chicken and garnish with toasted coconut.