Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a shallow bowl, combine shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and black pepper.

In another shallow bowl, beat the eggs until well combined.

Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat in the coconut mixture, pressing to adhere. Place on the prepared baking sheet.

Heat coconut oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.

Transfer the chicken to the oven and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the Thai slaw. In a large bowl, combine cabbage, carrots, red bell pepper, cilantro, and green onions.

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, and sesame oil until smooth. Pour over the slaw and toss to combine.

Serve the coconut crusted chicken hot with a generous portion of Thai slaw on the side.