Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly spray it with cooking spray.
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, beat the eggs.
In a third bowl, mix the shredded coconut and panko breadcrumbs together.
Coat each chicken strip in the flour mixture, shaking off any excess.
Dip it into the beaten eggs, allowing any excess to drip off.
Roll it in the coconut and panko mixture, pressing gently to adhere.
Place the coated chicken strips on the prepared baking sheet.
Lightly spray the tops of the chicken strips with cooking spray.
Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden brown and crispy.
Serve warm with your favorite dipping sauce, such as sweet chili sauce or honey mustard.
