In a small bowl, stir together 1/2 cup mayonnaise, 3 tablespoons Sriracha sauce, 3 tablespoons honey, and 1/2 tablespoon rice vinegar until smooth; cover and refrigerate until ready to serve.

Pat 2 to 3 boneless, skinless chicken breasts dry with paper towels. Cut each breast lengthwise into 4 or 5 strips, depending on size.

Divide the 1 teaspoon salt and 1/2 teaspoon pepper: set aside 1/2 teaspoon salt and 1/4 teaspoon pepper for the coating; use the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to season the chicken.

Lightly season the chicken strips with the allotted 1/2 teaspoon salt and 1/4 teaspoon pepper.

Place 3/4 cup all-purpose flour in a shallow dish for dredging.

In a separate shallow bowl, whisk together 2 large eggs, 1/4 cup milk, and 1 tablespoon Sriracha sauce until combined.

On a large plate, combine 1 1/2 cups shredded sweetened coconut, 1 cup Panko crumbs, and the reserved 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix evenly.

Working one piece at a time, dredge each chicken strip in the flour, shaking off excess, then dip into the egg mixture, and finally press the coconut–Panko mixture onto all sides so it adheres. Place coated strips on a plate or wire rack while you heat the oil.

Pour about 1 inch of vegetable oil into a deep cast-iron skillet or Dutch oven and heat the oil to 350°F (175°C).

Fry the chicken in batches without crowding, about 3 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Adjust time as needed for thickness.

Transfer cooked chicken to a paper towel–lined plate to drain. Repeat with remaining pieces.

Serve the coconut chicken fingers hot with the refrigerated sauce.