Cut the chicken into strips as evenly as you can (I ended up with 10-12 strips).
In a shallow bowl or pie plate, whisk together the eggs, paprika, and 1/2 tsp each or the salt and pepper.
In another shallow bowl or pie plate, combine the coconut flour, shredded coconut, dry mustard and remaining salt and pepper.
Dunk each chicken strip in the egg mixture to cover, and then dredge in the coconut mixture and coat thoroughly. Place the coated strips on a plate.
Heat 1 inch of cooking oil in a large skillet over medium heat. Oil should be hot enough to sizzle and turn the strips golden brown without scorching them.
Cook the strips a few at a time (don't crowd the pan) for a about 3-4 minutes on each side, until the chicken is cooked through. Set cooked strips on a paper towel-lined plate to cool while the rest of the chicken is cooking.
Season the finished strips with a sprinkle of salt and serve with your favorite sauce!
for the Tangy Apricot Mustard Sauce
Warm the oil or butter in a small saucepan over medium high heat. Stir in the apricot preserves, mustard, vinegar and sriracha. Stir to combine thoroughly and remove from heat. Once cooled, season with salt and pepper as desired. Serve with chicken strips.
Make it Paleo: use sugar free/all natural apricot preserves and Paleo sriracha.