FOR THE COCONUT CHICKEN TENDERS:

1. Preheat the oven to 400 degrees F. Place a wire rack (like a cooling rack) on top of a baking sheet.
2. Place 3 shallow bowls out on the counter to create your breading station. Add coconut flour to the first bowl.
3. Whisk egg and coconut milk together in the second bowl.
4. Add shredded coconut, salt, pepper, smoked paprika, and garlic powder to the third bowl. Stir with a fork to combine.
5. Pat chicken tenders dry with a paper towel or clean kitchen towel. (This will help the coating stick.)
6. Working one at a time, lightly coat chicken tenders with coconut flour, then dip in egg/milk mixture, then coat with shredded coconut mixture and place on the wire rack over the baking sheet.
7. Repeat until all chicken tenders are coated and arranged on the wire rack (try not to let them touch so the air can circulate around them).
8. Mist chicken tenders with spray oil (avocado or coconut without added ingredients, ideally) or lightly drizzle with avocado or olive oil.
9. Bake chicken tenders 12-15 minutes or until the tenders are completely cooked through. If desired, you can broil them during the last 1-2 minutes of cooking to brown the coconut more.
10. Serve with your favorite dipping sauce!

FOR COCONUT CURRY DIPPING SAUCE:

1. In a small bowl, whisk together mayo/yogurt, coconut milk, curry powder, and salt. Taste and add additional salt or a little maple syrup, as desired.