Coconut-Panko Chicken Tenders and Mango-Chili Dipping Sauce

Prepare the Chicken Tenders: Season the chicken strips with salt and pepper. Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Mix the panko breadcrumbs, shredded coconut, lime zest, and smoked paprika in a third dish.
Dredge each chicken strip in the flour, shake off excess, dip in the egg, and then coat in the breadcrumb-coconut mixture, pressing to adhere. Set aside on a plate.
Heat the olive oil in a skillet over medium heat. In batches, fry the chicken strips until golden brown and cook through, about 3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Make the Mango-Chili Dipping Sauce: While the chicken is cooking, combine the mango, lime juice, honey, and chili pepper in a blender. Blend until smooth—season with salt. Transfer to a serving bowl.
Serve the chicken tenders with the mango-chili dipping sauce on the side.