Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the broccoli and cook, stirring occasionally, until softened, 2 to 3 minutes.

Push the onion and broccoli to the sides of the skillet to create a hole in the center. Add the ground chicken in the center and cook, breaking up any large chunks with a wooden spoon, until the chicken is browned, the onion is translucent, and the broccoli is fork-tender, about 8 minutes. Remove from the heat and season with the salt, black pepper, and garlic powder. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes.

In a large bowl, whisk the eggs until no streaks remain. Add the chicken mixture and 1 cup of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix.

Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining ½ cup Cheddar.

Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.