Step 1

Preheat the oven to 375 ̊ F; grease lightly and line large baking tray with parchment paper.

Step 2

In a shallow container, combine almond meal, cayenne, coconut, garlic powder, flaxseed meal and paprika. Season to taste.

Step 3

Place the lightly beaten eggs in another container.

Step 4

Dip chicken pieces in eggs and coat with the dry mixture, shaking off excess.

Step 5

Place onto the prepared baking sheet.

Step 6

Bake for about 25 minutes, turning once, until golden brown and crisp.

Step 7

In a medium bowl, mix together yogurt, garlic powder, chives, lime zest and juice; season to taste.

Step 8

Serve the chicken strips with the dip and a salad or some sliced avocado.