In a mixing bowl, blend together 1 cup of canned coconut milk, 2 tablespoons of fish sauce, and the juice of one lime. Add the boneless, skinless chicken breasts and refrigerate for at least 30 minutes.

Set up three shallow bowls: Combine 1 cup of all-purpose flour with 1 teaspoon of kosher salt and ½ teaspoon of black pepper in the first bowl; whisk together 2 large eggs in the second bowl; mix 1 cup of panko breadcrumbs with ½ cup of unsweetened shredded coconut in the final bowl.

Dredge each piece of marinated chicken in the flour mixture, dip into the beaten eggs, then coat with the panko-coconut mixture.

Heat ½ inch of vegetable oil in a large skillet and fry chicken for about 5-7 minutes per side until golden brown and cooked through.

In a small bowl, combine ½ cup of mayonnaise with 1 tablespoon of sriracha and 1 teaspoon of honey for the spicy mayo.

In a large bowl, combine 2 cups of shredded Napa cabbage, 1 sliced Persian cucumber, and 1 diced avocado with optional serrano chile and drizzle with lime juice, ginger, and soy sauce.

Serve the crispy chicken with the salad, drizzled with spicy mayo, and garnished with lime wedges.