• Marinate the chicken pieces with the spices and set aside. Start on the coating station.
• Take three flat bowls and put almond flour in one, tapioca flour in the second, and egg in the third. Season the flours with the salt and garlic powder. Whisk the eggs with a tablespoon of water. Lay the bowls out on the countertop in an assembly line. 
• Add a batch of the marinated nuggets to the tapioca flour. Press down to coat the nuggets fully, then shake off any excess flour before dropping them into the egg wash.

  Next, drain any excess egg, and drop the nuggets into the almond flour mixture. 
• Press down firmly and ensure they are fully coated. Place on a platter or a parchment-lined sheet pan/ airfryer tray. Repeat with the rest of the chicken till all the nuggets are coated.
• If you are freezing them uncooked, set them in one layer on a parchment-lined cookie sheet and freeze for about 30 minutes before putting them in a freezer-friendly zip-top bag. This helps keep them from sticking together.

To Pan Fry

• Heat 1/4 cup oil in a large cast-iron or sauté pan, and once shimmering, drop the nuggets into the oil. Fry for 3 minutes on one side, then flip to the other side and fry for another 3 minutes till golden brown and cooked through (165ºF). Repeat till all the nuggets are done.

To Air Fry

• Spray or brush your air fryer tray with oil and lay the nuggets 1/2 inch apart. Spray or brush the tops with oil, then air-fry at 400°F for 15 minutes, or until cooked through. You may need to cook these in batches, depending on your air fryer's size.

To Bake

• Preheat the oven to 375ºF/191ºC and line a baking sheet. with parchment. Lay the coated chicken nuggets flat, 1/2 inch apart. Spray the nuggets with oil, then flip and spray again.

  Bake for 20 minutes, then flip and bake for another 5-7 minutes. The nuggets are done when golden and reach an internal temperature of at least 165ºF.