Preheat oven to 400 degrees. In a medium-sized skillet over medium-high heat, melt the Coconut Oil. Add the chicken skin side down and sear for 2-3 minutes until brown. Add the chicken to the skillet.
In a large bowl add Brussels and Carrots. In a small bowl whisk the honey, Olive oil, mustard, garlic, and salt. Pour half over the vegetables and toss to coat. Add the vegetables to the skillet. Pour the rest over and place the bacon on top of the chicken.
Roast in the oven for 30 minutes or until chicken is cooked throughout and no longer pink. Add the dried cranberries and pecans and toss with the vegetable mixture.