Preheat air fryer at 400 degrees for 5 minutes. Meanwhile, prepare raw chicken tenders by seasoning both sides with salt and pepper (1/2 tsp of salt and pepper per side).
Once air fryer has preheated, reduce heat to 380. Add chicken tenders to air fryer basket, spray with a light coating of cooking spray, and cook for 12 minutes or until outer portions are golden brown.
While chicken is cooking, prepare your salad. In a large bowl, add mixed greens and spinach. Then, prepare the remainder of ingredients; julienne jicama sticks before cutting into smaller pieces, chop pineapple into small chunks, finely chop Thai chillies, and slice mango. Add all ingredients, except for pineapple and mango, into the large bowl with your salad greens.
Meanwhile, place raw cashews in a small pan over medium heat with no oil. Stir constantly as cashews start to toast and brown. Lower your heat if your cashews are cooking too quickly, or if they start to burn. Once cashews begin to turn golden brown, add in shredded coconut and gently stir until toasted. Remove from heat.
Once chicken has cooked through, remove from air fryer and cut into thin slices or large shreds. Add to large salad bowl.
To make your dressing, add all ingredients together and whisk well to combine.
Before serving, add mango and pineapple along with toasted cashews and coconut to large salad bowl. Drizzle in desired amount of dressing, then toss salad to combine.