Preheat oven to 400°. Line a 9x13” baking dish with aluminum foil and coat the bottom with canola oil. Cut chicken breasts into similar-sized strips (about 6 per breast).
Combine cornstarch, salt and cayenne pepper in shallow dish, then stir with a whisk and set aside. Place egg whites in mixing bowl and beat at medium speed with mixer, until very frothy (about 2 minutes). Place coconut in shallow dish.
Coat each strip in the cornstarch mixture, then dip in the egg white and gently coat in the coconut. Place the chicken strips in prepared baking dish. Repeat with remaining chicken strips.
Lightly coat chicken strips with canola cooking spray and bake for 15 minutes. Use a spatula to flip the chicken over and cook until chicken is cooked through (10-15 minutes more). Serve immediately with a dipping sauce or salsa if desired.
Optional Quick Turmeric Dipping Sauce: Combine yogurt, olive oil, ground tumeric, salt and pepper and mix well.