Cut the boneless chicken breasts in half and pound them to about 1/4-inch thickness. Marinate in the coconut milk, fresh lime juice, and fish sauce for 30 minutes.

In three separate shallow bowls, prepare one with all-purpose flour, another with the beaten eggs, and a third with the panko breadcrumbs and shredded coconut.

Coat each piece of chicken in flour, dip into beaten eggs, then coat with the panko-coconut mix.

Heat vegetable oil in a skillet over medium heat until it reaches 350°F. Fry the chicken for 3-4 minutes on each side until golden brown and crispy.

In a small bowl, mix mayonnaise, sriracha, and honey until well combined. Refrigerate until ready to serve.

In a large bowl, toss together shredded napa cabbage, sliced cucumbers, diced avocado, chopped serrano chile, and cilantro. Whisk together ginger, lime juice, soy, and fish sauce, then drizzle over the salad.

Serve the chicken alongside the cabbage salad and spicy mayo with lime wedges.