In a small bowl, combine the salt, paprika, garlic powder, cumin, and cayenne pepper; set aside.
Melt the butter in a small saucepan over low heat. Remove from heat and set aside.
In a medium to large pot with a handle and lid (3-quart or larger), combine the coconut oil and popcorn kernels over medium heat. Put on the lid.
Once the kernels begin to pop, continue cooking over medium heat, gently shaking the pan (helps prevent popped kernels from burning), until the popping stops.
Immediately remove the lid and pour the popcorn into a large bowl.
Drizzle the melted butter over the popcorn and sprinkle with the spice mixture (add the spice mixture to your taste - as much or as little as you want - I usually use it all). Toss well to evenly coat the popcorn with the butter and spice mixture.