In a dutch oven on medium heat melt coconut oil. Pan fry chicken thighs for 12-15 minutes per side, until golden, crisp and cooked through. Set aside to cool.
Meanwhile, in a bowl combine orange juice and minced chile pepper.
Remove meat from bones and pick out and discard cartilage. Roughly chop chicken thighs and add to orange chile mixture. Toss to combine and season with salt and pepper to taste.
Using 1 tortilla at a time, add 1/3 cup of rice to center. Top with half of spicy orange chicken mixture, 2 tablespoons of cheese and a tablespoon of cilantro, then wrap up. Repeat with remaining tortilla and ingredients.
Serve burrito with salsa, sour cream or any other favorite toppings.