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Whisk together the apple cider vinegar, coconut aminos, 2 tbsp coconut oil, honey, 1/4 tsp ground ginger, 1/4 tsp turmeric, and 1/4 tsp salt in a small saucepan over medium heat until the coconut oil is melted and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the full-fat coconut milk, 1 tbsp apple cider vinegar, chives, dill, parsley, and 1/4 tsp salt until combined. Refrigerate the ranch drizzle while you cook the chicken.
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