Prepare Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey. Set aside.

Prepare Breading Stations:
In one bowl, combine flour, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, mix shredded coconut and panko breadcrumbs.

Bread the Chicken:
Dredge each chicken tender in flour mixture, then dip into beaten eggs, and finally coat with the coconut-panko mixture pressing gently to adhere.

Fry Chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry chicken tenders in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels.

Serve:
Plate crispy coconut chicken with bang bang sauce on the side for dipping or drizzling.