Turn the oven on warm and place a baking sheet inside it.
Cut the chicken into strips or nuggets.
In a medium bowl, whisk together the eggs and water.
Add the chicken strips, mix well, and set aside.
In another bowl, mix together the almond flour, garlic powder, salt, and pepper.
Heat the tallow or coconut oil in a large skillet over medium high heat.
Once the oil is hot, remove the chicken from the egg mixture and dredge it in the almond flour mixture.
Place the chicken in a single layer in the pan of heated oil.
Cook 3-4 minutes per side or until golden brown and cooked through.
Remove from pan and place on the warm baking sheet in the oven while additional batches are cooking.
Continue cooking chicken until it is all done.
Once everything is cooked, sprinkle with additional salt and pepper and serve with honey mustard sauce.
If you don’t like to fry foods (or just don’t want the mess), you can modify the recipe by breading the chicken as you would to fry, and just placing on a well-oiled baking sheet and drizzling with olive oil before baking. Bake at 400°F for about 25 minutes.