2 large skinless, boneless chicken breasts cut into strips or nuggets 1 cup almond flour ¼ cup tapioca flour 1/2 cup coconut 2 tbsp sesame seeds 1 tsp garlic powder 1 tsp dried mustard ½ tsp sweet paprika ½ tsp himalayan salt ½ tsp ground black pepper ¼ tsp cayenne pepper 2 whole eggs, beaten Ingredients for dipping sauce 1/3 cup paleo mayo 2 cloves garlic, minced 2 tbsp Dijon mustard 2 tbsp liquid honey ¼ tsp cayenne pepper

In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
Beat the eggs in a separate shallow bowl.
Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; either place on a lined baking sheet and cook or cook in a frying pan until the chicken is golden brown.

While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.