Make the soup: In a large pot on medium heat melt coconut oil. Sauté onion, garlic, carrots, and tomatoes until onions are translucent and carrots are tender. Add ancho chile, red pepper flakes, and broth. Stir to combine and allow to simmer for 15 minutes, then add shredded chicken.
Make the dumplings: in a small bowl whisk together grits, egg, salt and pepper. Scoop out batter with the tip of a spoon, about 1 teaspoon, and drop into soup. Repeat with remaining dumpling batter.
Allow soup to simmer for 5 minutes, until dumplings are firm. Serve hot with a lemon wedge.