Cut chicken in half, butterfly style, then into 1" wide strips.

Dredge chicken strips in coconut flour.

Whisk eggs and coconut milk together in a bowl.  

Dredge floured chicken strips in the mixture.

 Mix shredded coconut and flax seed meal together in a pie dish or plate.

Roll chicken strips into the coconut mixture, pressing down to make sure they are completely coated.

Lay chicken strips on a greased cookie sheet and bake 20 minutes at 350 degrees F.

Serve with your favorite dipping sauce!