Add your almond flour, salt, chili powder, garlic powder, parsley, and basil to a shallow bowl. Stir to combine.

Crack eggs in a separate bowl. Pour in the Coconut Aminos. Whisk until well combined.

Cut chicken breasts horizontally. This will create four thin cutlets.

Cover each cutlet with plastic wrap. Use a meat pounder or rolling pin to flatten each cutlet until it's about ¼ inch thick.

Dredge each cutlet in the egg mixture, let the excess drip off, and then place the cutlet in the breading mixture. Use your fingers to cover the top of the cutlet with breading. Press it into the chicken. Breading will stick to the bottom of the cutlet while you do this. (I've found that breading your chicken this way helps to prevent the almond flour from getting too clumpy.)

Place a medium skillet (I use my cast iron) on the stove. Heat to medium heat. Add the olive oil (or another oil if you prefer). Once oil is hot you're ready to add the chicken.

Gently place the breaded cutlets into the skillet. I usually do two cutlets at a time. You should hear that oil sizzle right away. Cook for approximately 3 minutes on each side. The chicken should be cooked through before removing from the pan.

Place your cooked cutlets on a paper towel lined plate while you cook the remaining two cutlets (assuming you do two at a time like I do). If you need to add more oil to the skillet you can.