Trim and lightly pound to flatten the chicken then cut into 6 equal sized strips (12 total).
Combine the juice of both limes and the cumin and cayenne with a pinch of salt.
Add chicken and marinate for 30 minutes.
Beat egg and set aside.
Combine bread crumbs and coconut and salt and pepper to taste.
Drain any excess liquid from chicken and dredge in flour.
Then dip in egg.
After draining excess egg place in coconut mixture and toss mixture to cover.
Pan fry in batches approximately 2 mintuse a side.