Preheat the oven to 400 degrees. Line two baking sheets with parchment, foil, or silicone baking mats. Top with a wire cooling rack and spray with cooking spray.
Heat olive oil in a medium skillet over medium-high heat. Toast the panko crumbs, stirring, until lightly golden brown, about 3 minutes.
Pat the chicken dry. Set up a 3-step breading station in three separate bowls, plates, or pie pans. In one, add the coconut flour. In another, combine the eggs with a pinch of salt and pepper. In the third, combine the toasted panko crumbs with the coconut, 1 teaspoon salt, and ½ teaspoon pepper.
Dip the chicken tenders into the coconut flour first, shaking off any excess, then into the eggs, and finally into the coconut panko mixture, pressing the mixture onto the chicken. Place on prepared baking pans. Spray with cooking spray and bake for 18-20 minutes or until golden brown.
While the tenders bake, make the dipping sauce. Puree the mango chunks and stir in the sweet chili sauce.