Slice the chicken breast into thin strips and marinate in the low-fat buttermilk for 10 minutes.
In a shallow dish, whisk together the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Remove each chicken strip from the buttermilk, allowing excess to drip off, and dredge in the seasoned almond flour until fully coated.
Arrange the coated chicken strips in a single layer in an air fryer basket and mist evenly with avocado oil spray.
Air fry at 400°F for 10 to 12 minutes, flipping halfway through, until the exterior is golden and the chicken is cooked through.
Toast the whole grain waffle until it is warm and slightly firm.
Place the toasted waffle on a plate, top with the crispy chicken strips, and finish with a garnish of sliced green onions and a drizzle of maple syrup.