Pat the chicken tenders dry with a paper towel. This helps them brown nicely. If you have time, let them come closer to room temperature for about 10 minutes.

In a shallow bowl, mix the garlic, lime zest, lime juice, ginger, smoked paprika, salt, and pepper. Add the chicken and toss to coat. Let the flavors mingle for a few minutes while you warm the pan.

Heat the olive oil in a large skillet over medium heat. When shimmering, add the chicken in a single layer. Cook about 3 to 4 minutes per side, until they’re golden and cooked through. Remove the chicken to a plate.

In the same skillet, pour in the coconut milk. Scrape up any browned bits from the bottom of the pan. Stir in the shredded coconut and bring to a gentle simmer. Let it thicken slightly, about 2 to 3 minutes.

Return the chicken to the pan and spoon the sauce over the tenders. Let everything simmer together just for a minute or two so the flavors meld without toughening the meat.

Taste and adjust with a squeeze more lime juice or a pinch more salt if needed. If the sauce feels too thin, simmer a bit longer, or add a teaspoon of cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to help it cling to the chicken.

Garnish with chopped cilantro if you like, and serve alongside fluffy rice, quinoa, or a bright green salad to balance the richness.