Trim the chicken breasts and cut into smaller cutlets. Pat dry and preheat oil in skillet or air fryer.

Combine potato flakes, arrowroot starch, salt, pepper, paprika, garlic powder, and onion powder in a zip-top bag.

Add chicken to the bag and shake until well-coated. Dip each piece into whisked eggs and return to the bag for double coating.

For stovetop, heat oil and fry chicken until golden brown, about 5 minutes per side, until cooked through.

For air fryer, preheat to 350°F, arrange chicken in a single layer, spray lightly with oil, and cook for about 6 minutes per side.

Combine coconut milk and arrowroot starch in a pot, whisk until smooth, and heat over medium while stirring until thickened.

Serve crispy chicken with creamy gravy and sides like Whole30 Mashed Potatoes.