Begin by slicing your boneless, skinless chicken breasts into even strips, ensuring they are about 1 inch wide for uniform cooking.

In one bowl, combine coconut flour, salt, and pepper. In a separate bowl, mix panko breadcrumbs with shredded coconut until well incorporated.

Dredge each chicken strip in the coconut flour mixture, then dip in beaten egg if using, and coat with the coconut-panko mixture.

Heat coconut oil in a large skillet over medium heat, and fry the coated chicken strips for 2-3 minutes on each side.

Transfer the fried chicken tenders to a preheated oven set at 375°F (190°C) and bake for 10-15 minutes until internal temperature reaches 165°F (75°C).

While the chicken bakes, prepare your cilantro lime cashew crema by blending soaked cashews, lime juice, cilantro, and a pinch of salt until smooth.

Serve the chicken tenders warm alongside the cilantro lime cashew crema for dipping.