Preheat the oven to 400°F (200°C).

Cut the chicken breasts into bite-sized nuggets.

In a shallow bowl, mix together the almond flour, garlic powder, paprika, salt, and black pepper.

In another shallow bowl, whisk together the eggs and almond milk.

Dip each chicken nugget into the egg mixture, allowing any excess to drip off, then coat in the almond flour mixture. Place on a baking sheet.

Repeat until all nuggets are coated.

Lightly spray the nuggets with cooking spray or drizzle with a little olive oil to help them brown in the oven.

Bake for 20 minutes, flipping halfway through, until the nuggets are crispy and cooked through.

Serve warm with your favorite dipping sauces.