In a bowl, combine coconut milk, fish sauce, and fresh lime juice until well mixed. Add the boneless chicken breasts and ensure they are coated completely. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.

Prepare your coating station with three separate bowls. In the first bowl, mix all-purpose flour, kosher salt, and black pepper. In the second bowl, beat the large eggs until smooth. In the third bowl, combine panko breadcrumbs and unsweetened shredded coconut.

Once the chicken has marinated, dredge it in the flour mixture, dip into the beaten eggs, and then roll in the panko-coconut mixture.

Heat vegetable oil in a skillet over medium-high heat. Add the coated chicken breasts to the hot oil, frying for 5-7 minutes on each side until golden brown and cooked through.

In a small bowl, whisk together mayonnaise, sriracha, and honey until well-blended. Adjust flavors to taste.

In a large bowl, mix chopped napa cabbage, sliced cucumbers, diced avocado, and serrano chile. Add ginger, soy sauce, lime juice, and optional fish sauce, tossing to combine.

Plate the crispy coconut chicken alongside the vibrant salad. Drizzle with the spicy mayo and serve with lime wedges.