Mix all dry ingredients in a large gallon sized ziplock* (*the ziplock keeps it extra kid friendly - just put ingredients in, seal, and let them shake it! You can also just mix in a medium bowl).
Put 4-5 chicken strips into the ziplock of dry ingredients, seal, and then shake to toss. Or, if using bowl, press both sides of chicken into the flour mixture to coat. Place coated chicken on prepared baking sheet.
Cook for 20 minutes in preheated oven, until no longer pink in center.
AIRFRYER MODIFICATION: cook at 350 degrees for 12-15 minutes, length of cooking time varying largely depending on size of strips/nuggest, airfryer size, and how full you load your air fryer basket.
Delicious with my Date Mustard dipping sauce (pictured)!
NUT-FREE OPTION: Instead of using almond flour, take 2 cups unsweetened coconut flakes (I find mine at Trader Joes or Thrive Market) and finely chop it down to a coarse flour in a food processor or blender. Then mix with other ingredients and proceed with recipe as written.