Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
2. Place the coconut flour in a shallow bowl. Set aside.
3. Whisk together the eggs, honey, salt, and tapioca starch in a shallow bowl until well combined. Set aside.
4. Place the shredded coconut in a shallow bowl.
5. Coat the chicken tenders in the coconut flour. Working with one piece of chicken at a time, dip the chicken in the egg mixture and then coat it with the shredded coconut. Place on the baking sheet. Repeat with remaining chicken.
6. Bake chicken in the preheated oven for 15-20 minutes, until cooked through and coconut is lightly golden brown.
7. While the chicken is baking, make the sauce:
8. Puree the blackberries in a blender and run through a fine mesh sieve. Discard seeds and pulp.
9. Whisk the blackberry puree and tapioca starch together until smooth. Add the honey and the rest of the ingredients except the lime juice and whisk until smooth.
10. Bring just to a boil over medium/high heat. Mixture should thicken slightly.
11. Remove from heat and whisk in the lime juice.
12. Serve as a dipping sauce with the chicken tenders.