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In a small bowl, mix the almond flour with 1 tablespoon of milk at a time until it’s hydrated but not soupy. Set aside.
In a large bowl, combine the ground chicken, onion powder, garlic powder, and salt. Add the hydrated almond flour and mix well.
Add a little water to a separate small bowl to keep your hands from sticking. Wet your hands, then form the chicken mixture into small nuggets, gently flattening each one. Place them on a parchment lined sheet tray. You should get about 12 to 15 nuggets.
Set up your dredging station by adding flour with a pinch of salt to one dish and whisked eggs to another. Coat each nugget in flour, then egg, then back into the flour.
Place the nuggets in the air fryer basket, spritz with avocado oil, and air fry at 400°F for 10 to 12 minutes, flipping halfway through.