Preheat oven to 400°F.
Slice chicken into thin strips, or use pre-cut tenders.
Roughly chop coconut flakes until they are about the same size as the Panko pieces; combine with Panko and spices in a shallow dish.
Place the flour in another shallow dish, and the egg in another; give the egg a quick beating.
Dredge one chicken tender at a time in the flour, then dip it in the egg and finally in the coconut mixture. Pat down firmly with your fingers to make sure the coating sticks and the chicken is well covered.
Place tenders on a foil-lined baking sheet that has been sprayed with non-stick cooking spray. You can drizzle a little olive oil over top to help them crisp if you want.
Bake for 20 minutes or until juices run clear. Try not to overcook--they cook fast! (If on the small side, check after 15 minutes.) When done, the coconut will be nice and golden and the Panko crisp but still light in color.
While chicken is baking, cook rice as directed on the package.
Cut broccoli into smaller florets and toss with olive oil and Italian seasoning. Spread evenly onto a baking sheet and roast for 10 minutes. (Watch out--they can overcook quickly as well!)
Serve chicken with rice, broccoli, carrots, and strawberries on the side.