Prepare

Cup of Yum
1. Preheat oven to 400°F and line a rimmed baking sheet with foil or parchment paper.
2. Toast the cashews and coconut
3. Spread out coconut and cashews on prepared baking sheet and bake for about 4-5 minutes, until lightly golden brown.
4. Add cashews and coconut to a food processor and pulse until small crumbs form.

Coat the chicken

1. Wipe off the baking sheet (to get rid of the crumbs) and top it with an oven-safe metal cooling rack. Spray rack lightly with nonstick cooking spray. **If you don't have an oven-safe cooling rack, you can bake the chicken right on the baking sheet.**
2. Set up a breading station by lining up 3 shallow bowls next to the baking sheet.  In the farthest bowl from the baking sheet, add the flour.  In the next bowl, add eggs and lime juice and whisk to combine.
3. In the last bowl, combine cashew/coconut crumbs, panko, brown sugar, garlic powder, dried onion, ground cumin, salt, pepper, cayenne, and ancho chipotle chile powder.  Stir with a fork or whisk to combine.
4. Add one chicken tender to the flour, shaking off the excess.
5. Next, add the chicken tender to the egg, turning to coat all sides, and letting the excess drip off.
6. Next, add the chicken tender to the breadcrumb mixture, turning and patting to coat all sides.
7. Finally, transfer the chicken tender to the prepared baking sheet.  Repeat with all remaining chicken tenders.

Bake

1. Lightly spray chicken tenders with an oil spray (we love to use avocado oil), and bake for about 20-25 minutes, until cooked through.
2. Broil for 1-2 minutes if desired to brown chicken a bit more.

Make sauce

1. While the chicken is baking, combine all sauce ingredients in a small bowl. Whisk or stir to combine. If your chutney has a chunky texture, and you'd like it smooth, add the sauce to a blender or food processor and process until as smooth as you'd like.

Serve

1. Serve chicken tenders hot, with the dipping sauce, and a lime wedge (if desired).