Coconut Marinade:

In a large bowl, whisk together coconut milk, ginger, garlic, turmeric, lime juice and zest, soy sauce, and sriracha. Place chicken in bowl, and marinate strips in the refrigerator for at least 2 hours.

Coconut Breading:

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Whisk rice flour, coconut, salt, and pepper in a shallow baking dish.

In a medium sauté pan over medium heat, pour coconut oil, so that it comes up ¼-inch the sides of the pan. 

Shake off marinade, and dredge in rice flour mixture. Once oil is hot, place chicken in pan and brown chicken for 3 minutes, until golden on both sides.

Sprinkle with sea or kosher salt. Place browned chicken on baking sheet and roast in a 325°F oven for 7 to 10 minutes, until cooked through.

Orange-Ginger Dipping Sauce:

Whisk marmalade, soy sauce, ginger, garlic, sriracha, and scallions in a small saucepan over low heat until marmalade is melted and sauce is warmed.

Spoon into a small bowl, and serve with chicken fingers.