Preheat the oven to 180 degrees Celsius and line and coat a baking tray with olive or coconut oil/spray and set aside.
In a medium mixing bowl, combine the almond flour, almond meal, coconut flour, sea salt, smoked paprika, red pepper flakes, black pepper and sage. Mix very well and set aside. In a separate bowl, whisk the 3 eggs and set next to the before the spice mixture.
Begin a process of dipping the chicken into the egg mixture, followed by the spice mixture, ensuring the chicken pieces are all fully coated before setting on the baking pan. Repeat the process until all the chicken is used up.
Transfer the tray to the oven and cook for 13-15 minutes, until golden on top, flip and cook for an extra 10 minutes, or until golden and fully cooked through. Serve immediately.
These are crispy when served fresh. If reheating, it is best to use the oven over the microwave. I used a combination of almond meal and almond flour for the texture- If you only have one on hand you can use the full cup of that. Adjust the salt to your taste.