Cut chicken breasts in halves or thirds, making 4- 6 pieces. Season with salt, pepper and garlic powder.
In a medium bowl, combine coconut milk and ½ tsp curry powder.
In a shallow dish, combine coconut flakes, flour and remaining 1½ tsp curry powder.
Dip chicken in coconut milk, letting excess drip off, then dredge in coconut flakes/flour mixture.
Place the chicken on a foil covered sheet pan and bake for 15-20 minutes, flipping the chicken over half way through.
Chop up greens and veggies of your choice!
I used butter lettuce, purple cabbage, cucumbers, green onions and diced mango. Top it off with cilantro and sesame seeds.
Combine soy sauce or coconut aminos, rice wine vinegar, peanut butter (smooth or crunchy- your choice), sesame oil, garlic powder, chopped ginger and a splash of sriracha. Mix together and pour on top!