Mix together the mayonnaise, mustard, onion powder, garlic powder and honey.

Pound down chicken breast and cut into thin strips. Pulse coconut in a food processor a couple of times to make it a little finer.  Place flour in a shallow bowl.  Beat eggs in a shallow bowl.  Combine coconut, breadcrumbs, salt and black pepper in a third shallow bowl. Dip chicken strips in flour, then in beaten eggs, and then in breadcrumb/coconut mixture.

Heat canola oil and coconut oil in a large skillet over medium heat.  Fry chicken strips for 2-3 minutes each side or until crispy golden brown and cooked through. Remove to paper towels to drain. Serve warm with honey mustard dipping sauce.