Preheat oven to 450 degrees. Line a baking sheet with tin foil and place a wire rack on top. Spray the wire rack with baking spray.
Place the buttermilk in a small bowl. Combine the panko and cornmeal in a shallow dish and the flour in another shallow dish.
Coat the chicken pieces in the flour, then dip in the buttermilk until coated, then toss in the panko mixture, pressing down until all sides are coated. Place the chicken on the wire rack.
Give the chicken a quick spray with baking spray and bake for about 10 minutes until the breadcrumbs start to brown and chicken is cooked through.
While the chicken cooks, whisk together the water, soy sauce, apricot jam, hoisin sauce, cornstarch and balsamic vinegar in a small bowl, set aside.
In a large skillet, heat the coconut and sesame oil over medium heat.
Add the garlic, ginger and red pepper and cook for 1 minute, careful not to burn the garlic.
Add in the sauce mixture and whisk for 2-3 minutes until thickened.
Add the cooked chicken into the sauce once thickened and toss until the pieces are fully coated in the sauce.
Garnish with green onions and sesame seeds and serve with rice.