Heat oven to 400F. Cover a baking sheet with nonstick cooking spray. Pat the chicken dry, cut it into 1½-inch pieces and place it in a large bowl.

In 2 separate bowls, combine the almond flour, salt, pepper, garlic powder and nutritional yeast in first bowl. In the second bowl, beat the large egg.

Dip the chicken pieces in the egg mixture, followed by rolling in the almond flour mixture, and place on top of the baking pan.

Bake for 12 minutes then remove and flip the nuggets and place back in the oven to cook another 12 minutes or until the internal temperature reaches 165F.

Serve with homemade cauliflower mash and tomato salad. See notes for tomato salad recipe.

Bring 1 head of cauliflower, chopped to a boil or cook 2 (12oz) bags of cauliflower rice as directed on the bag.

Drain liquid from the cauliflower and add to the food processor with garlic powder, chives, ghee, coconut milk, salt and pepper.

Blend together until smooth and top with fresh chives. Make sure NOT over blend or it will turn into a soupy puree.