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Preheat the oven to 425 degrees F (220 degrees C).
Place panko and coconut on a large rimmed baking sheet and toss with 2 tablespoons oil to fully coat mixture. Spread into an even layer.
Bake in preheated oven until lightly golden, 3 to 4 minutes. Transfer to a shallow dish and stir in cornstarch. Line the rimmed baking sheet with parchment paper.
Stir together mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder in a medium bowl. Add chicken pieces and toss to coat.
In batches, toss chicken pieces in panko mixture, pressing to adhere and completely cover each piece; transfer coated pieces to prepared baking sheet. Drizzle with remaining 1 tablespoon oil. Let sit 5 minutes to allow breading to set.
Bake in the preheated oven until a thermometer inserted into the thickest part of chicken pieces registers 165 degrees F (74 degrees C) and the coating is golden brown, 18 to 20 minutes, flipping halfway through. Let sit 4 minutes before brushing with Sweet Chili Sauce.
Stir together sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl. Brush chicken liberally with sauce.
Transfer chicken to a bowl and sprinkle with scallions and sesame seeds. Serve
immediately.