Preheat the oven to 400 F and line a baking sheet with parchment paper.

In one bowl, whisk together the coconut milk and apple cider vinegar. Set aside. In another bowl, whisk together the flours and dry seasonings.

Take one chicken tenderloin at a time and dip it into the coconut milk mixture. Allow the excess milk to drip off. Dredge the chicken in the flour mixture until fully coated. Transfer to the baking sheet. Repeat with all of the chicken.

Top the chicken tenderloins with avocado oil and transfer to the oven.

Bake in the preheated oven for about 18 minutes or until the breading starts to crisp. Remove from the oven and very carefully flip the chicken tenders with tongs, or simply gently roll then over with a spoon. The breading will be delicate, so go slowly. Bake for another 12-13 minutes or until the chicken reaches an internal temperature of 165 F and the breading is crisped to your liking. Crisp under the broiler for 1-2 minutes if a crispier chicken is desired.

Remove from the oven and allow to cool before topping with parsley and serving with a dipping sauce of your choice.