In a Dutch oven or large, heavy pot with a lid, melt 2 tablespoons of the coconut oil over medium-high heat. Put a few popcorn kernels into the oil and put on the lid. Once the first kernel pops, the oil is ready.

Add the remaining popcorn to the pot, put on the lid, hang onto both sides of the pot and give it a vigorous shake to distribute the popcorn. Continue cook the popcorn, shaking the pot every 30 seconds or so, until the popping diminishes and the popcorn is done.

While the popcorn is cooking, stir the remaining tablespoon of coconut oil and the sriracha together in a small bowl until blended. Microwave on high until melted, about 15 seconds.

When the popcorn is popped, transfer to a large bowl. Zest the lime over the popcorn, sprinkle on the salt, drizzle with the melted coconut oil/sriracha and use your hands to toss the popcorn until it is evenly coated.