Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil and place a baking rack overtop, spraying with nonstick cooking spray.

Butterfly the chicken lengthwise, creating two pieces from each breast. Pound to uniform thickness if necessary, then cut into 1-inch strips. Season with kosher salt, garlic powder, paprika, and cayenne pepper.

Prepare three plates: one with coconut flour, one with whisked eggs, and one with a mix of panko and shredded coconut. Season with kosher salt and ground black pepper.

Bread each chicken strip by dusting with coconut flour, coating in egg, and pressing into the panko and coconut mixture. Shake off excess and set aside.

Melt 1-2 tablespoons of coconut oil in a skillet over medium heat. Add chicken tenders in batches, cooking 1-2 minutes per side until lightly browned. Transfer to the baking rack.

Repeat with the remaining oil and chicken tenders.

Once chicken is browned, transfer the baking sheet to the oven and bake until completely cooked through, approximately 5-7 minutes.

Serve immediately, optionally with sliced avocado, salad, or dipping sauces.