• Add the almond flour and spices to a medium bowl and stir until the mixture is evenly combined.
  2 cups almond flour, ¾ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon chili powder, ¼ teaspoon paprika, ½ teaspoon oregano, 1 teaspoon salt, black pepper to taste
• Crack the eggs into a small bowl and whisk until smooth.
  2 eggs
• Set both bowls aside.

For the Chicken:

• Preheat the oven to 450°F. Lightly oil a large sheet pan and set it aside.
• Trim any excess fat from the chicken, then cut it into bite-sized pieces (about 1-inch chunks). Don’t worry if some pieces are irregular—this makes them look more like classic nuggets.
  3 lbs chicken breasts
• Dunk each chicken piece in the egg, let the excess drip off, then coat it fully in the almond flour–herb mixture. Keep one hand for wet ingredients and one for dry to minimize mess.
• Arrange the nuggets on the sheet pan, spacing them slightly apart. Optional: If you have cooking oil spray, give them a light coating to boost browning and crispiness.
• Bake for 8 to 10 minutes, or until the bottoms are golden brown.
• Flip each nugget (spray again if desired) and bake for another 6 to 8 minutes, or until golden brown and the internal temperature reaches 165°F. For extra crispiness, broil on Low for the final 2 to 3 minutes.
• Serve with your favorite dipping sauces.
  dipping sauces of choice