Get the chicken cut up into “tenders” and on a plate.
Whisk together the orange juice and honey into a syrup-like consistency, making sure the honey is fully dissolved, then place it in a shallow bowl next to the chicken.
Place about 1 cup of the shredded coconut in another shallow bowl along side the orange-honey mix (have the rest of the coconut easy to reach as well).
Dip each piece of chicken in the orange-honey mixture, then roll in the coconut to coat.
Place on a baking sheet covered with parchment paper. Continue this process, leaving a little space between each piece until you've either filled the baking sheet or used up all the chicken.
Bake in the oven until the coconut is golden brown and the juices of the chicken run clear. (about 20 minutes or internal temperature of about 165 degrees)
Pull them out of the oven and let cool for just a minute or two before serving.
You can try dipping these in a little red Chile paste if you like some heat, or a little Dijon mustard would be good as well. Even by themselves, with a little sweet orange glaze under the toasted coconut, they are tasty!