Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
Cut the chicken breast into bite-sized pieces and season them with kosher salt and ground black pepper. Toss to ensure each piece is evenly seasoned.
In a medium bowl, whisk together the slightly beaten eggs and water until well combined.
In another bowl, combine the almond flour, garlic powder, onion powder, Italian seasoning, paprika, chili powder, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed throughout the flour.
Dip each piece of chicken into the egg wash, allowing any excess to drip off. Then, roll the chicken piece in the almond flour mixture, pressing gently to ensure a good coating. Place the coated nuggets on the prepared baking sheet.
Once all the chicken pieces are coated, lightly spray the nuggets with avocado oil spray. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the nuggets are golden brown and cooked through (internal temperature should reach 165°F).
Remove the nuggets from the oven and let them cool slightly. Serve with your favorite gluten-free dipping sauce.
