Preheat your oven to 400 degrees F and line a large baking pan with parchment paper or silicone baking mats.
Cut the chicken into bite-sized pieces.
In one small bowl, crack open the egg and beat it.
In another small bowl, combine the almond meal, nutritional yeast, garlic powder paprika, salt, and pepper. Stir to evenly mix everything.
Toss a few of the chicken pieces in the egg and then transfer them over to the almond meal “breading” mixture, tossing again to evenly coat them with the pieces pieces and flours. Place on lined baking sheet. Continue this processes until all of the chicken has been “breaded.”
Bake for 15-20 minutes. Enjoy warm or store leftovers in fridge for up to 5 days or in freezer for a month.