Prepare yucca roots and place them in the insert of an Instant Pot. Add 1 tsp sea salt, and the water. Cover and set to pressure cook for five minutes. Once the cycle finishes, unplug and release the pressure manually.
While the yucca cooks, place 1 tbsp of the avocado oil in a frying pan, and add the carrot, onion, kale, and ½ tsp salt. Cook over high heat, stirring constantly, for about 8 minutes, until the kale is wilted. Remove vegetables to a plate.
In the same pan add 1 tbsp of the avocado oil, the chicken, ½ tsp salt, and the cumin and coriander. Stirfry over high heat for about 8 minutes, until the chicken is translucent. Return the vegetables to the pan, and add the lime juice. Continue to stir until heated through.
Place the yucca in a medium frying pan with the remaining 1 tbsp avocado oil and the remaining 1 tsp salt. Cook undisturbed for about 5 minutes over medium-high heat. Use a spatula to turn the yucca pieces over. You may need to add a little bit more oil, but the yucca is supposed to stick to the pan. It will eventually dislodge and be delightful crispy bits. Continue cooking for another five minutes or so. Gently scrape up the stuck parts, and stir to incorporate them.
Serve the chicken in a bowl beside the yucca. Or serve the chicken in tortillas (I use cassava tortillas) with the fried yucca on the side with the cilantro and lime wedges. If not consuming immediately, freeze portions in glass containers for later consumption.