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

2 large skinless, boneless chicken breasts cut into strips or nuggets 1 cup almond flour 1/2 cup coconut 2 tbsp sesame seeds 1 tsp garlic powder 1 tsp dried mustard 2 whole eggs, beaten 1/3 cup paleo mayo 2 cloves garlic, minced 2 tbsp Dijon mustard 2 tbsp liquid honey

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.