Place 2 tablespoons of coconut oil in a medium to large pot over medium-high heat. Once melted, swirl around the bottom of the pan to coat.
Add the popcorn kernels, cover with a lid and cook until the kernels pop. Shake the pot a few times while popping to prevent burning. Turn off the heat once the popping slows down so that there's a few seconds in between pops.
Transfer the popcorn to a large baking sheet lined with parchment paper or wax paper and spread into a single layer.
Combine the chocolate chips and remaining coconut oil in a bowl. Microwave for 30 seconds then give a good stir. Return to the microwave in 15-20 second intervals, stirring in between each session until the chocolate is fully melted.
Use a spoon to drizzle the chocolate all over the popcorn. Sprinkle with sea salt and let set until the chocolate hardens.