I originally found this recipe on Good Thymes and Good Food for coconut apricot chicken, but I wanted to switch it up a bit. I not only switched the apricot to guava, but I decided to use half coconut flour instead of all regular flour. I also poured the glaze on top instead of using it as a dipping sauce. It was pretty good, but is best served on the same day it is cooked. There are many changes you could make to this recipe, but the following is how I prepared it.