1. Preheat oven to 400F (200C). I use my Cuisinart AirFryer Toaster Oven (air fry mode), if you have one, you don't need to preheat.
2. Cut chicken breasts in halves horizontally to make them thinner (larger breasts can be also cut vertically, to get 4 fillets). Place chicken fillets between two sheets of plastic wrap, or inside a sealable plastic bag. Slightly pound with a meat mallet for even thickness (this allows chicken to cook quickly and evenly).

3. Place eggs and a teaspoon of water into a shallow bowl, lightly beat with a fork.
4. On a large plate, mix together almond flour, paprika, salt and pepper.
5. Place tapioca starch onto a separate plate.
6. Dredge each chicken piece in tapioca starch, then dip in the egg mixture, and finally dredge in almond flour. Place on a baking sheet (preferably the one with wire rack). When all pieces are ready, lightly spray or drizzle with avocado oil.




7. Bake in the preheated oven for 20-25 minutes, until the internal temperature reaches 165F (74C).

8. While the chicken is baking, prepare the sauce. Add honey, hot sauce and garlic powder to a small skillet, bring to a boil, stir and turn off the heat.
9. Dip each chicken piece in the sauce and serve.