Pat the chicken dry. If using whole breasts, place each between two sheets of plastic wrap and gently pound to about 1/2-inch thickness. Slice into strips if you want tenders.

Season the flour with 1/2 tsp salt and 1/4 tsp pepper.

In the first shallow bowl, place the seasoned flour.

In the second, whisk eggs with 2 tbsp water.

In the third, mix shredded coconut, panko, garlic powder, paprika, remaining salt and pepper.

Lightly dust each chicken piece with flour, shaking off excess.

Dip into egg, letting excess drip off.

Press into coconut-panko mixture, turning to coat thoroughly. Press gently so the coconut adheres.

Pan-fry: Heat 2–3 tbsp oil over medium heat in a large skillet. Add chicken pieces without crowding. Cook 3–4 minutes per side until golden and internal temp reaches 165°F (74°C). Transfer to a paper towel-lined plate briefly, then to a wire rack.

Bake: Preheat oven to 425°F (220°C). Place coated chicken on a greased baking sheet or a wire rack set over a sheet. Lightly spray tops with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temp is 165°F.

Whisk together mayonnaise, sweet chili sauce, Sriracha, and rice vinegar. Taste and adjust: more Sriracha for heat, more chili sauce for sweetness, or a squeeze of lime for brightness.

Plate the chicken with a drizzle of bang bang sauce or serve the sauce on the side for dipping. Garnish with cilantro or green onions and lime wedges. Pair with steamed rice or a crisp salad.