Start with 4 raw chicken breasts cut in long strips.  The chicken strips will be dipped in a coconut milk wash and then rolled in whole grain millet. After the chicken strips are ready to go, preheat your oven to 375° F.

Next, make the coconut milk wash by mixing together the coconut milk, lemon juice, honey, and freshly grated ginger.  The coconut milk wash is flexible as the measurements are eye-balled.  Pour the mixture into a wide and shallow bowl, suitable for dunking the raw chicken tenders.

In another wide and shallow bowl, place about 1 cup of uncooked whole grain millet. Dunk raw chicken tenders in the coconut milk wash, turning upside down, and then directly transfer to the millet bowl.  Roll chicken tender in the millet until it’s fully covered.

Place chicken tenders in a glass baking dish and bake for 25-30 minutes.  If you would like to toast the millet, bake for only 25 minutes at 375°F, and then broil on low for about 5 minutes or until the millet turns golden brown.