Preheat oven to 400 F.
Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
Cut the chicken breasts into tenders, about 3 tenders per breast.
Arrange 3 bowls: one with beaten eggs, then coconut flour, and finally one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
Place a chicken tender in the coconut flour, coating all sides. Then dip in the egg mixture, and shake off the excess. Finally, press or roll in the coconut flakes to coat it.
Place each tender on the wire rack once coated.
Bake the chicken tenders for 15 - 20 minutes, until cooked, flipping about half way through.