Preheat your oven to 400.
Trim the fat from your chicken breasts and slice them in half length wise into filets. Cut each filet into 4 uneven triangular pieces.
In a medium sized bowl, whisk 2 eggs together.
In another medium sized bowl, whisk together almond flour, salt, pepper and paprika until fully combined.
Dip one piece of chicken breast into the egg mixture until fully coated.
Then, dredge the egg coated chicken breast piece into the almond flour mixture tossing and pressing until the chicken is fully coated in the breading.
Repeat until all pieces of chicken are breaded.
Grease a baking sheet with avocado oil and add chicken pieces in a single layer.
Cook at 400 for 20 minutes flipping half way through with a spatula.
For extra crispy chicken, broil on both sides for 3 minutes per side.
Toss in BBQ sauce until fully coated.
Serve hot.