If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise.

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Mix it with the Panko in a medium bowl. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.

Heat the coconut oil in a large skillet over medium-high heat.

Coat each chicken strip in flour, shaking off any excess. Then dip in egg and let any excess drip off. Then roll in the coconut mixture, shaking off any excess.

Fry 4-6 chicken strips at a time in the coconut oil—about 2 minutes per side until the crust is golden brown. Place strips onto prepared baking pan.

Bake for 6-10 minutes or until chicken is completely baked through.

For the sauce, whisk all of the sauce ingredients together except for the salt. Taste and add salt as needed.

Serve chicken warm with the dipping sauce and optional garnish like chopped cilantro or parsley.

Store any leftover chicken in the refrigerator for up to 5 days and reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.