Coconut curry chicken fingers inspired by Delightful Taste Buds (link to their take on this), slightly altered.
1/2 cup coconut flour
1/2 cup unsweetened coconut, small shreds
2 tbl curry powder
Pound out chicken and cut into small strips. Dip in egg. Coat in crumb mixture. Brown both sides in skillet of coconut oil (just 30-60 seconds per side). Then bake at 350 for 15-20 minutes on a rack on top of a sheet.