Preheat oven to 400°F and line a baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized nuggets.
In a shallow bowl, whisk the egg until smooth.
In a separate bowl, combine almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Dip each chicken piece into the egg wash, then dredge in the seasoned almond flour mixture until fully coated.
Arrange the nuggets on the baking sheet and lightly mist with olive oil to ensure a crisp finish.
Bake for 15-18 minutes, flipping halfway through, until the chicken is cooked through and the exterior is toasted.