Trim the fat from the tenders and place them in a large bowl.
Cover with 1 can of coconut milk. Cover the bowl and place in the fridge for at least 30 minutes up to 8 hours.
Preheat the oven to 400 degrees F.
Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, about 1/2 teaspoon salt, and paprika. Stir.
Fill the next bowl with the eggs and lightly beat with a fork.
Place the coconut in a blender or food processor and process to crumbs. Place the coconut crumbs in the third bowl with the panko and stir.
Remove the marinated chicken and discard the coconut milk.
Place the tenders in the flour mixture, then the egg, then the coconut mixture making sure to evenly and thoroughly coat each piece.
Melt the coconut oil and spread evenly over a cooking sheet.
Place the tenders on the sheet and then place in the oven.
Cook for 15 minutes and then flip the tenders and cook for another 5-8 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Remove and enjoy immediately with the dipping sauce!
To make the sauce, whisk all the ingredients together. Add a pinch of salt and pepper, taste, and adjust any of the ingredients to personal preference.