Trim the chicken and cut into strips or smaller pieces if desired.

Combine the coconut aminos, lemon juice, olive oil, wine, ginger, and honey in a container with a lid. Give it a good shake to combine. Remove one-third cup of the marinade and reserve it for drizzling.

Place the chicken in a container or plastic bag and pour in the remaining marinade. Allow the chicken to marinate in the refrigerator for about an hour, and no more than two.

When you are ready to bake the chicken, preheat the oven to 375 degrees Fahrenheit.

Remove the chicken from the marinade and place on a plate.  Discard the marinade.

Combine the panko crumbs, garlic powder, and paprika in a shallow plastic container and dredge chicken pieces to coat. Lay chicken in a single layer on greased, rimmed cookie sheets. Spray the chicken lightly with oil. Sprinkle the chicken with half of  the scallions (and sliced mushrooms, if using). Cover the chicken with foil and bake for 10 minutes. Take the chicken out of the oven and drizzle with the remaining marinade mixture (go easy, when using gluten free crumbs, as they can get gummy). Return the chicken, uncovered, to the oven for another 15 minutes. Cooking time may vary depending on the thickness of chicken.

Garnish with lemon slices and sliced scallions if desired.