In a medium bowl, beat eggs with 1 teaspoon of water.
Add the chicken strips and toss well.
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 then dredge in almond flour mixture.
Place the chicken in the heated pan.
Cook 3-4 minutes per side or until golden brown and cooked through.
Remove from pan and keep in the oven to keep warm while additional batches are cooking.
Once all are cooked through, 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.