Coconut Chicken Fingers with Bang Bang Sauce

Preheat the oven to 425° F. Line a baking sheet with parchment paper.In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.To make the sauce: combine all ingredients in a bowl. Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!