Whisk together mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl until smooth. Refrigerate until serving.

Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one mixing the shredded coconut and Panko breadcrumbs.

Dredge each chicken tender in the flour, shaking off excess. Dip into the egg wash, then press firmly into the coconut-Panko mixture to coat evenly.

Heat vegetable oil in a large skillet over medium-high heat (approx 350°F).

Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).

Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.

Serve immediately with the chilled Bang Bang sauce and garnish with chopped fresh parsley or cilantro if desired.