Preheat the oven to 425*F
Slice each chicken breast in half width-wise so you're left with 4 thinner pieces. Then cut each breast into similar-sized strips, about 1 inch thick.
Measure out almond meal, milk, and coconut into three separate bowls.
Mix shredded coconut with 1 tsp salt & 1/2 tsp pepper.
Coat each chicken strip in almond meal, milk, and seasoned coconut, in that order.
Place strips on a parchment lined sheet-pan. At this point you can freeze to use at another time or bake in the oven.
Bake for 17-20 minutes, flipping halfway through the cooking time, until completely cooked through the center.
In a separate bowl, combine honey and mustard to create the dip for the tenders.
Serve tenders with honey-mustard.