Preheat oven to 375F. Line a baking sheet with parchment paper and lightly grease with avocado oil. Set aside.
Preheat a skillet over medium-high heat. Add coconut flakes and toast for about 5-7 minutes or until most of the flakes start to brown.
In a food processor, add in the toasted coconut flakes and raw cashews. Pulse until cashews are broken down and coconut flakes are shredded. Don’t pulse for too long. You don’t want to turn it into a flour and still want bits and pieces of cashew.
Place coconut flakes and cashew mix into a shallow bowl. Mix in lime zest, arrowroot flour, garlic powder, onion powder, cumin powder, about a teaspoon of kosher salt and a pinch if black pepper. Mix until well combined.
In another shallow bowl, whisk eggs with lime juice and a pinch of kosher salt and black pepper.
Dredge chicken tenderloins into the egg, then place in coconut cashew mix making sure to pat in the mixture.
Place chicken on baking sheet. Lightly spray or brush chicken tenders with avocado oil (this is optional but will help brown and crisp up the chicken).
Bake chicken tenders for 15 minutes then flip over and bake for an additional 8-10 minutes or until cooked through.