Mix the coconut flour, salt and pepper onto a plate and spread evenly
Put the honey, milk and egg into a bowl and mix thoroughly
Blitz your nuts in a blender and spread on another plate (don’t leave them too long in the blender or they will turn into a fine flour and the nuts give your lollipops a lovely crunchy surface!)
Cut the chicken into strips around 2-3 inches long and 1 inch wide, but don’t worry if they are all slightly different shapes
Now you can make your lollipops! First roll a chicken strip in the flour until it is fully coated, then dip it in the egg mixture so it is all sticky, and finally roll it in the nuts
Place each strip onto a baking tray lined with foil and bake in the oven for 20-25 minutes, turning half way through (until golden and cooked through)
While they are cooking, make a dip by finely chopping the mint and mixing it with the yogurt and lemon
When the chicken is cooked and cool enough to touch pierce each strip with a wooden skewer to turn them into lollipops
