Preheat oven to 325°F. Grease bottom of a 9x13-inch baking pan.
Cut chicken into cubes. Season with salt and pepper to taste.
Dip chicken pieces into beaten egg with fork allowing excess to drip off. Then toss each piece in the coconut and almond flour mixture to coat.
Heat avocado oil in a large skillet and cook your chicken until browned but not cooked through.
Place the prepared pan.
In a small bowl, whisk together all the sauce ingredients. Pour sauce evenly over the chicken.
Bake for 30-40 minutes spooning sauce over chicken once or twice during baking.
The breading can be left off the chicken if you want to save time and cut back on the carbs.A skillet with a non-stick surface is recommended when frying the coated chicken.Store this in your refrigerator in an airtight container. It will stay fresh for up to 3 days.