Preheat oven to 375 degrees. In a bowl combine half the flour, all the shredded coconut, and salt & pepper (not listed, be kind of generous; the listed salt and pepper is for the BBQ sauce only). Mix to combine and set aside.

In a separate bowl, combine and mix well the ground chicken, remaining flour, onion powder, garlic powder, egg yolk and some more salt & pepper.

Take about 2 tablespoons worth of the chicken mixture and roll into a nugget-sized ball and then coat with the coconut and flour mixture. Repeat with the remaining chicken.

In a frying pan, heat the coconut oil on medium heat, being patient. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a pan or tray and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.

Make the BBQ sauce by first finely mincing the shallots and garlic in a food processor. Heat coconut oil in a frying pan and saute the shallots and garlic. Stir in the tomato paste, orange juice, apple cider vinegar, mustard powder, paprika, salt, and pepper and simmer over low heat for 15-20 minutes.