1. Preheat oven to 400F (200C), my Frigidaire oven has ‘Air Fry’ setting, so I’m using it, but simple ‘Bake’ will work too.
2. In a bowl, use a fork to whisk together egg, avocado oil and lemon juice. Add chicken tenderloins and let them sit while preparing the flour mixture.

3. In a separate bowl, combine almond flour, arrowroot starch, paprika, garlic powder, salt, ground black pepper, oregano and dry mustard.

4. Remove each chicken piece from the egg mixture and dredge in the flour mixture, lightly pressing to evenly coat.

5. Transfer to a baking sheet (preferably with a rack), lightly spray with oil.

6. Bake for 10 minutes. Flip and bake for another 5-7minutes (the internal temperature of the chicken should be at least 165F (74C). For dipping sauce, combine mayo, spicy brown mustard, maple syrup and hot sauce, mix well.