Preheat oven to 400°F. Coat a baking sheet with coconut oil and place to the side.
Place coconut milk and sorghum syrup in a medium mixing bowl and mix well.
Place shredded coconut flakes, chopped Sea Salt Pizootz and pepper in a resealable plastic bag and mix together well.
Dredge chicken strips in coconut milk and place a few at a time in the bag to coat with the coconut mixture. Transfer to baking sheet. Bake for 7 to 8 minutes per side, until chicken is cooked through to 165ºF.
Serving size: 4 ounces, Calories: 415 calories, Fat: 30 grams, Saturated fat: 10 grams, Carbohydrates: 10 grams, Sugar: 2 grams, Sodium: 200 milligrams, Fiber: 3 grams, Protein: 30 grams, Cholesterol: 72 milligrams