Preheat your oven to 400 degrees Fahrenheit.
Get two bowls and a baking tray lined with parchment paper; one bowl will contain the unsweetened shredded coconut, almond flour and spices mixed together and the other bowl contains the 1tbsp water and egg (which is whisked first).
If your chicken breast isn't thin, I recommend hammering it with a mallet until it's about 1/2 inch thickness or less.
Cut your chicken into strips and then one by one, dip your chicken lightly into the egg wash bowl.
Now, transfer the chicken to the bowl with the almond flour, unsweetened shredded coconut and seasonings, making sure to cover the chicken evenly.
Place all of your chicken tenders onto your baking tray, making sure the strips are evenly spaced apart. You may need more than one tray depending on how many strips you decide to make!
Bake them for 13 minutes or until chicken is no longer pink inside. Feel free to broil the chicken strips for 2-4 more minutes for a more golden color.
Let cool for 5-minutes then eat and enjoy!