Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
Prepare the chicken: Pat the 5 oz chicken breast dry. In a shallow bowl, beat the egg. In another dish, combine the almond flour with a pinch of salt, pepper, and paprika.
Dip the chicken breast first in the beaten egg, then coat evenly with the almond flour mixture, pressing gently so the crust adheres.
Place the coated chicken on the prepared baking sheet and lightly spray the top with olive oil spray.
Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the crust is crispy.
While the chicken bakes, prepare the sweet potato waffles. Peel and grate the medium sweet potato. In a bowl, combine the grated sweet potato with a pinch of salt, pepper, and the remaining beaten egg (if any extra egg is available, or use the already beaten egg mixture if you prefer a thinner batter). Mix until just combined.
Preheat a non-stick waffle iron over medium heat. Lightly spray with olive oil spray and spread the sweet potato mixture evenly in the waffle iron. Cook for about 4-5 minutes until the waffles are tender and lightly crisp at the edges.
To serve, plate a portion of sweet potato waffles alongside the crispy almond-crusted chicken. Enjoy the contrasting textures and flavors in each bite.