Preparation

1. Preheat oven to 400 F (or 375 F on convection mode). Line 1 large and 1 small baking sheet with parchment paper.
2. In a small bowl stir together the flour, curry powder, garlic powder, salt and pepper. Set aside. In a shallow bowl or pie plate stir together the panko breadcrumbs and the coconut. Set aside. In another shallow bowl or pie plate mix together the eggs, coconut milk and soy sauce (or tamari). Set aside.
3. Slice the chicken breasts diagonally into 1/2-inch wide strips and set into a dish in a single layer. Sprinkle half of the flour mixture over the chicken and then turn over and sprinkle the other side and toss to coat chicken strips evenly.
4. Spray the parchment lined baking sheets with avocado oil spray. Dip each of the seasoned chicken strips into the egg mixture, allowing excess to drip off, then dip into the coconut/panko mixture until coated and place breaded chicken strips in a single layer onto the prepared baking sheets. Spray chicken with avocado oil spray.
5. Bake 15 minutes, then turn pieces over and bake another 10 minutes until golden brown and temperature is at least 165 F when tested with a meat thermometer. Transfer to platter and serve with bowl of sweet chili dipping sauce.
6. NOTE; The nutrition information is probably a bit higher than the actual value as there will be some ingredients leftover and tossed away but is included in the calculation.