Preheat the oven to 190C.
Mix together the almonds, desiccated coconut, paprika, garlic powder, cumin, cayenne pepper and sea salt in a bowl. Chop the chicken breasts into pieces approximately 1-2″ wide. Beat the eggs together in a bowl and then dip each piece of chicken into the egg and then coat with the almond/ coconut spice mixture.
Place on baking tray oiled with Mellow Yellow. Repeat with all chicken pieces and bake for 20-25 minutes until golden.

For the dip…

Peel the cucumber and remove the seeds to avoid excess water. Grate the cucumber with a grater. Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of Mellow Yellow, a pinch of salt and freshly ground black pepper to taste. Chop a handful of mint leaves and mix into the mixture with paprika. Cover and place in the refrigerator for the flavour to fully develop.