Melt 1 tbs of the coconut oil in a large saucepan or stockpot over medium heat. Add the mushrooms, garlic, and thyme and saute until the mushrooms have released most of their liquid, about 10 minutes.
Meanwhile, heat another pan, over medium heat, add the ground chicken or pork and brown. Once browned, add the spice blend and mix thoroughly).
Once the mushrooms are done, remove from the pan (don't wash) and then add the kale over medium heat. Stir for a few minutes until wilted.
Assemble the bowls by adding dividing the sausage mixture, kale, and mushrooms evenly between the portions. Add the sliced avocado and radishes and serve.