In a bowl, whisk together the mustard and yogurt. Add the chicken and toss well to coat.Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Add the coconut, Panko, paprika, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine.Remove each piece of chicken from the mustard mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.Meanwhile, make the chili sauce. Combine all ingredients in a bowl. Serve the chicken topped with flaky salt, fresh cilantro, limes, and the Sweet Thai Chili Lime Sauce for dipping. Add creamy honey mustard for a little double-dip. Enjoy!