Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

Rinse the 16 oz (450g) of chicken breasts and slice them into small, even strips, then pat them completely dry with paper towels so the coating adheres properly.

Measure out 0.5 cup (2 oz / 56g) of coconut flour and spread it evenly onto a shallow plate.

Crack the 2 free-range eggs (approx. 3.5 oz / 100g) into a medium-sized bowl and whisk them thoroughly until the yolks and whites are fully combined.

Place 1 cup (2.8 oz / 80g) of unsweetened coconut flakes onto a separate shallow plate.

Take one chicken strip at a time and dredge it in the coconut flour, shaking off any excess.

Next, dip it into the whisked eggs, and finally, press it firmly into the coconut flakes until it is fully coated.

Arrange the coated chicken strips onto the prepared baking sheet, leaving a little space between each piece, and bake for 15 minutes or until the coconut is deeply golden brown and the chicken is cooked through.

While the chicken is baking, prepare the sauce by combining 0.5 cup (6 oz / 170g) of honey and 0.5 cup (4 oz / 113g) of Dijon mustard in a small bowl, whisking until smooth.

Remove the baking sheet from the oven, drizzle the sweet and tangy mustard-honey sauce over the warm Coconut Chicken strips, and serve immediately alongside 1 cup (5.3 oz / 150g) of fresh steamed vegetables.

Bake on a Wire Rack: For maximum crispiness all the way around, place a wire cooling rack on top of your parchment-lined baking sheet. Spray it lightly with oil, then place your chicken strips on the rack. This allows hot air to circulate underneath the chicken, preventing a soggy bottom.

Adjust Your Sauce: The 1:1 ratio of honey to Dijon mustard is a classic starting point, but feel free to tweak it! If you prefer a sharper tang, add an extra spoonful of mustard. If you have a sweet tooth, lean heavier on the honey. You can also add a pinch of cayenne pepper for a sweet-and-spicy kick.

Don't Overcook: Chicken breast can dry out quickly. Since we cut these into small strips, they will cook fast. Start checking them right at the 12-minute mark. They are done when the internal temperature reaches 165°F (74°C) and the coconut is deeply golden.