Place the coconut flour in one shallow bowl, the beaten eggs in another bowl, and the coconut and Ginger Garlic Seasoning in a third bowl. Season the chicken breast cubes with a pinch each of salt and pepper, then dunk each cube first in the coconut flour, then the eggs, and then the coconut- Ginger Garlic seasoning.
Lay on a baking sheet lined with parchment paper or a silpat and bake for 10-12 minutes, or until toasty brown and cooked to an internal temperature of 165 F.
Plum Sauce: Add all of the ingredients to a medium saucepan with a lid and bring to a boil. Reduce the heat to a medium-low heat, and simmer for 10 minutes until the plums are very soft and falling apart.
Transfer to a blender or food processor and process until smooth.
Assembly: Serve the chicken nuggets with the plum sauce and enjoy warm.