Cut the chicken into strips about half an inch wide, slicing diagonally for even lengths.

Season the chicken with salt and toss with the flour until evenly coated.

In a bowl, whisk together the eggs and coconut milk. In a separate shallow dish, mix the panko and coconut flakes.

Dip each piece of chicken into the egg mixture, allowing any excess to drip off. Coat the chicken with the panko-coconut mix, pressing lightly to ensure it's well covered. Set aside on a clean plate.

In a large skillet, heat half of the oil over medium heat. You can test the temperature by dropping a breadcrumb into the oil—if it sizzles immediately, it's ready for frying. If the oil smokes, reduce the heat.

Add the chicken strips in batches, making sure there’s space between each piece. Cook for around 3 minutes per side, until golden brown and crispy. Transfer the strips to a paper towel-lined plate to absorb excess oil.

Repeat with the remaining chicken, adding more oil if needed, and making sure to remove any burnt coconut bits between batches.

Serve the crispy chicken strips hot with sweet chili sauce for dipping.