Whisk all honey mustard ingredients in a bowl. Set aside.

In a shallow dish, add the tapioca flour.

In another shallow dish, combine the almond flour, salt, paprika, garlic powder and onion powder and mix well.

In another shallow dish, whisk the egg. Heat a large non stick saute pan over medium low heat and add 2 tbs avocado oil.

While the oil is heating up, dip one chicken tender into the tapioca flour, then the egg then the almond flour mixture. Pat down the almond flour to ensure it covers all sides and shake off any excess flour.

Carefully place the coated chicken into the hot oil (it should sizzle immediately, if it doesn’t and keep the heat low so the almond flour doesn't burn and the chicken cooks through).

Cook the chicken for 4-5 minutes on each side. Transfer to a paper towel lined dish to drain excess oil. Repeat this process with the remaining chicken tenders, wiping out the pan with paper towel and adding 2 more tbs of avocado oil. Enjoy!