Rinse each chicken breast in cool, running water. Pat dry using paper towel. Slice each chicken breast length-wise into 3-4 (1-inch) strips.

In a shallow dish, whisk together the two eggs. Set aside. In a medium-sized mixing bowl combine the almond flour, arrowroot powder, ½ tsp. sea salt, ¼ tsp. black pepper, garlic powder, onion powder, and the paprika (opt.). Stir with a fork to combine and break apart any clumps.

One by one, dip the chicken strips into the egg mixture, pausing above the mixture to let any excess egg drip off, and then dredging each strip through the almond flour mixture, making sure to coat all sides thoroughly. Place the strips onto a wire cooling rack while you finish coating the rest.

Heat the ghee or coconut oil in a large skillet over medium-high heat. Place the strips in the pan and cook for about 4-5 minutes on each side or until golden brown. You may have to cook in two batches because you don't want them touching each other.

While the strips are cooking, prepare the Dijon Honey Mustard Dipping Sauce. To do so, in a medium-sized mixing bowl (or food processor), combine the mayonnaise, Dijon mustard, minced garlic, honey, the remaining 1/8 tsp. sea salt, and the ¼ tsp. black pepper. Whisk (or pulse) until smooth. Chill in the refrigerator until ready to serve. To serve, place 3-4 chicken strips on each plate and serve with ¼ c. of the dipping sauce. Try serving alongside 1 c. of sautéed baby carrots for a delicious meal.