Pat the chicken tenders dry with paper towels. If using chicken breasts, cut them into evenly sized strips about 1 inch wide so they cook at the same rate.

In a shallow bowl, whisk together the flour, kosher salt, garlic powder, paprika, and black pepper. In a second bowl, beat the eggs until smooth, and in a third bowl, stir together the unsweetened coconut and panko breadcrumbs.

Coat each chicken strip in the seasoned flour, shaking away excess. Dip it into the beaten egg, then press it firmly into the coconut-panko mixture so the coating covers all sides.

Preheat the air fryer to 400°F (200°C) if your model requires preheating. Lightly spray the basket with nonstick spray or brush it with a little neutral oil.

Arrange the coated chicken in a single layer with space between each piece. Lightly spray the tops of the chicken with oil to encourage even browning and a crisp coating.

Air-fry at 400°F for 5 to 7 minutes. Turn the chicken carefully, then cook for another 5 to 7 minutes, adjusting slightly for the thickness of the strips and your air-fryer model.

Check the thickest piece with an instant-read thermometer; the chicken is ready when it reaches 165°F (74°C). Serve immediately with your favorite dipping sauce.