Cut the chicken tenderloins into 1-2 inch bites sized pieces and set aside.
In a small mixing bowl combine the almond flour, sea salt, smoked paprika, garlic powder, onion powder, and black pepper and mix well.
In a separate small bowl, crack eggs and whisk with fork.
Heat a large frying pan or cast iron skillet over medium heat and add the avocado oil.
Take the chicken and dip into egg and coat well. Then dip into almond flour mixture and coat on all sides.
Chicken will cook about 2-4 minutes on each side, or check until just cooked through. Make two batches in total.
Adjust the heat to avoid burning the outside and add more oil to the pan if needed to for the second batch.
Transfer to paper towel covered plate to absorb any excess oil.
*You can double this recipe so you can have some extra chicken for leftovers.
*If you like it spicy, add a bit of cayenne pepper to the flour mixture.
*These nuggets work great on top of a large mixed green or romaine salad with cucumbers and tomatoes or serve with any 1-2 cups of veggies.