Wipe the chicken tenders dry with paper towels. Sprinkle with salt, pepper, garlic powder, onion powder and ginger powder. Toss to mix well.
Make the batter by mixing together the flour and desiccated coconut with enough water to make a thick but still pourable paste.
Heat enough cooking oil to reach a depth of at least three inches.
Coat each chicken tender in batter and drop into the hot oil. Fry until crisp and golden, in batches if necessary.
While the chicken tenders fry, make the glaze. Mix together the mustard, honey and Sriracha.
Scoop out the chicken tenders and dump into a mixing bowl. Pour in the glaze and toss to coat each piece.
Serve the coconut-crusted fried chicken tenders at once.