Set up a breading station. In a shallow bowl, whisk the eggs. In a second shallow bowl, whisk the almond flour, parmesan, garlic powder, smoked paprika, salt, and pepper.

Pat the chicken tenderloins completely dry with a paper towel.

Dip each tender into the beaten eggs, letting the excess drip off, then press firmly into the almond flour mixture to coat completely.

Preheat your air fryer to 390°F (195°C) for 3 minutes.

Place the breaded tenders in the air fryer basket in a single layer (work in batches if needed).

Generously spray the tops of the chicken with avocado oil spray to help the almond flour crisp up.

Air fry for 6 minutes, flip the tenders, spray the other side, and air fry for another 5-6 minutes until golden brown and cooked through.

Serve immediately with a gluten-free honey mustard or ranch dip!