In a a small pot or saucepan, cook the figs, coconut oil, balsamic vinegar, water and salt on medium/ high heat for a few minutes. The figs should slowly start to break down.
Pour the mixture in to a food processor or blender and combine until smooth. If the mixture is too thick, you can add more water.
Reserve half the mixture and dump the other half in a sealable bag with raw chicken breast tenders. Marinate the chicken at least 30 minutes before grilling.
Turn the grill on medium/high heat (around 350 degrees) and poke a wood or metal stick in to the chicken.
Lay the chicken skewers on the grill and coat with the reserved balsamic fig mixture. Let the chicken cook around 6 minutes (depending on the thickness) and then flip, coat the other side with the glaze and cook another 6 minutes.