Slice the chicken breast into even strips.
Whisk the Greek yogurt and lemon juice together in a bowl to create a clean buttermilk substitute.
Submerge the chicken strips in the yogurt mixture until fully coated.
Combine almond flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
Press each chicken strip into the flour mixture, ensuring a thick, even coating on all sides.
Lightly coat the breaded chicken with avocado oil using a brush or spray.
Air fry at 400°F for 12 minutes, flipping halfway through until the exterior is golden and crunchy.
Toast the oat waffle until the edges are slightly firm.
Plate the chicken strips over the warm waffle and finish with a drizzle of maple syrup.