1. Pat chicken dry and season with salt and pepper.
2. In a shallow container whisk together eggs with a big pinch of salt and pepper 
3. In a separate shallow container, whisk together flaxseed, shredded coconut, tapioca, salt, pepper, garlic and paprika.
4. Dip sliced chicken into the egg, then dredge in flour mixture, being sure to coat it evenly. Repeat until all chicken is coated. Make sure to handle the chicken delicately to not disturb the coating.

To Pan Fry:

1. Heat oil over medium heat In a large skillet. Once hot cook chicken in the skillet, in batches, for 3-4 minutes on each side depending on how thick your chicken is. Cook until chicken is crispy and golden-brown and cooked through. Place on towel to drain excess oil and serve.

To Oven Bake:

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Lightly spray or brush the sheet tray with oil. Place the chicken on the sheet tray and lightly spray or brush with oil.
3. Bake in the preheated oven for 10 minutes. Flip the chicken and bake for an additional 8-10 minutes, or until the chicken is cooked through.
4. Serve immediately.