Trim any excess fat from the chicken breasts and slice into smaller cutlets, about 1-inch thick. Pat dry with paper towels.

In a zip-top bag, combine potato flakes, arrowroot or potato starch, salt, pepper, paprika, garlic powder, and onion powder. Seal and crush flakes for even mixing.

Coat chicken cutlets in the potato mixture inside the bag, then dip in whisked eggs, letting excess drip off, and return to the bag for a second coating.

Heat enough oil in a skillet over medium heat to cover the bottom, about 1/4 inch deep. Preheat until shimmering, about 3-4 minutes.

Fry chicken cutlets in the hot oil for about 5 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to paper towel-lined plates.

For air frying, preheat air fryer to 350°F, place cutlets in a single layer, cook for 6 minutes on one side, then flip and cook for another 6 minutes.

In a cold pot, combine coconut milk with additional arrowroot or potato starch. Turn heat to medium, whisk continuously until the gravy thickens, about 4-5 minutes.

Serve chicken and gravy with Whole30 Mashed Potatoes or steamed veggies.