Preheat oven to 400 degrees.
Line a baking sheet with aluminum foil and spread out cashews and coconut flakes in a single layer. Toast in the oven for about 4-5 minutes, until very lightly golden brown.
Add cashews and coconut flakes to food processor (or blender), and process until cashews and coconut flakes are roughly the size of the panko crumbs.
Wipe off the aluminum foil on the same baking sheet and place a cooling rack on top of the foil. Spray the cooling rack with cooking spray and set aside.
To a shallow dish, add cashew and coconut mixture, panko crumbs, brown sugar, garlic powder, dried minced onion, ground cumin, salt, pepper, cayenne pepper and ancho chipotle chile powder, and stir with a fork until evenly combined.
Place the flour in another shallow dish. Whisk together the egg and lime juice in another shallow dish.
Place your dishes in a line leading up to the prepared baking sheet.
Carefully dredge one chicken tender in flour and then coat in the egg, and then finally toss in the panko mixture, coating it thoroughly by pressing it into the mixture.
Place on prepared baking sheet and repeat with remaining chicken tenders.
Lightly spray chicken with cooking spray and bake for about 25 minutes, or until cooked through.
Turn on your broiler and broil for an additional minute.
TO MAKE THE SAUCE:
Heat the oil in a saucepan over MED heat, and saute onion and garlic for 5 minutes, or until soft and tender. Add remaining ingredients, stir to combine thoroughly, and simmer (uncovered) for 15 minutes.
Either leave as a chunky sauce, or add to a blender/food processor and process until desired consistency.