For the coconut-crusted chicken:

Preheat your oven to 375°F (190°C).

In a shallow dish, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt and black pepper.

In another dish, place the all-purpose flour.

In a third dish, whisk together the eggs and coconut milk.

Season the chicken breasts with salt and pepper.

Dredge each chicken breast in the flour, ensuring it’s evenly coated.

Dip the flour-coated chicken into the egg and coconut milk mixture.

Roll the chicken in the coconut and breadcrumb mixture, pressing the coating onto the chicken to adhere.

Heat vegetable oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the coated chicken breasts and cook for about 3–4 minutes on each side until the crust is golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.

For the mango salsa:

In a bowl, combine the diced mangoes, red onion, red bell pepper, cilantro, and lime juice. Mix well.

Season the salsa with salt and black pepper to taste.

Serve the coconut-crusted chicken alongside the mango salsa. This savory dish offers a delightful contrast between the crispy coconut coating and the fresh, tangy sweetness of the mango salsa. It’s perfect for a festive Christmas dinner!