• The chicken and waffles can be made at the same time. Just prep everything first so both are ready to go at the same time. 

For the Chicken:

• Pour the coconut milk into a large bowl. If it has separated, like some canned brands do,  whisk to an even consistency. Season the chicken breast tenders with salt and pepper. Add the chicken to the coconut milk and cover each tender well with the coconut milk. Marinade at least 30 minutes up to overnight. You can make the waffle batter while the chicken is marinating.
• When ready to bake the chicken, preheat oven to 400 Deg F. Spread the panko out on a baking sheet and lightly toast, about 6-8 minutes, stirring every 2 minutes to ensure even toasting. Let cool then transfer to a shallow bowl. Add in the arrowroot, salt, garlic, smoked paprika, black pepper and stir to mix well. 
• Prepare baking sheets with silicone bake mats lightly sprayed or brushed with oil. You can also use parchment paper sprayed or brushed with avocado or sunflower oil. Don’t use foil or just the baking sheet - the chicken will stick. 
• Working with one chicken tender at a time remove from the coconut milk marinade but don’t scrape or shake any of it off. Immediately place in the panko mixture and press the mixture into the chicken gently rolling the chicken tender several times to make sure it is well coated, while pressing the mixture into the chicken.  Next place the coated chicken tender on the prepared baking sheet. Repeat until you have a sheet full of chicken tenders ready to bake. Lightly spray the tops of the chicken tenders with avocado or sunflower oil. This may take several batches to cook if you only have one oven.
• Bake the tenders for 15-20 minutes, flipping over once during baking, being careful not to knock off any of the coating. Keep warm on a plate covered in foil while you bake the other batches. Once the chicken tenders are in the oven you can bake the waffles so everything is done at the same time.

Prepare the waffle batter:

• Heat your waffle iron. In a large bowl whisk together the flour, sugar, baking powder and soda, salt, cinnamon and nutmeg. 
• In a separate bowl mix together the milk, egg yolks, melted butter or oil and mashed sweet potato. Pour this into the flour mixture and mix well. Whip the egg whites until you reach medium-stiff peaks then fold into the flour mixture to lighten it.
• You may make more or less waffles depending on the size of your waffler maker and how much batter you use per waffle. I use a heaping ½ c of batter per waffle and they take about 3-4 minutes to cook. 
• Keep the cooked waffles warm on a wire cooling rack set on a baking tray and covered in foil until the rest of the waffles are finished cooking and chicken is finished baking. 

For the Syrup:

• Whisk together the dijon, honey and maple syrup. Keep in a bowl or transfer to a glass syrup bottle for easier pouring. 
• To serve place one waffle on a plate and top with 2-3 chicken tenders. Sprinkle some parsley on top of the chicken then drizzle with syrup. Enjoy!