Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the shelled pistachios to a Vitamix, high powered blender, or food processor. Pulse until nuts are coarsely ground, but still a little texture remains, about 30 seconds.
Set up an assembly line. Mix together the ground pistachios, coconut, ginger, and salt and pepper and place on a plate. Have the coconut flour on a separate plate and the beaten eggs in a shallow bowl.
Bread the chicken by putting it in the coconut flour. Roll round until fully covered. Then dip it in the egg mixture, fully coating. Last, roll in the pistachio mixture, fully coating. Place on the baking sheet. Repeat with remaining chicken.
Bake for 20-25 minutes until golden brown and cooked through. Serve with honey mustard or sauce of choice.