Preheat your oven to 400°F (200°C).
In one mixing bowl, combine the cornflakes, shredded coconut, paprika, garlic powder, onion powder, and sesame seeds. In another bowl, whisk the eggs together with the hot sauce or tamari.
Dip each chicken tender first into the egg mixture, then coat generously with the cornflake and coconut mixture.
Place the coated chicken fingers on a baking sheet lined with parchment paper. Brush the tops lightly with extra virgin olive oil.
Bake for about 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
While the chicken is baking, prepare your Bang Bang Sauce by combining mayo, sweet Thai chili sauce, coconut aminos, hot sauce, rice vinegar, grated garlic, and lime zest in a mixing bowl.
Once the chicken fingers are done, allow them to cool slightly before serving with the Bang Bang Sauce.
