Preheat your oven to 400°F.
Pat the chicken breast dry and lightly score the surface to help the coating adhere.
In a shallow bowl, combine the almond flour with a pinch of salt, pepper, and your favorite dried herbs if desired.
In another small bowl, lightly whisk the egg white.
Dip each chicken breast first into the egg white, then coat thoroughly with almond flour, shaking off any excess.
Place the coated chicken on a baking sheet lined with parchment paper.
Bake in the preheated oven for approximately 20-25 minutes, until the chicken is cooked through and the coating is golden and crisp.
While the chicken bakes, prepare the sticky sauce by mixing honey, sriracha, and soy sauce in a small saucepan over medium heat. Let it simmer gently for 2-3 minutes until slightly thickened.
Steam the broccoli until tender-crisp, about 5 minutes.
Once the chicken is done, brush the sticky sauce generously over the top of the chicken pieces.
Serve the crispy baked chicken alongside the steamed broccoli and enjoy your balanced, flavorful meal.