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!