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Season each chicken thigh with salt and pepper. To get thinner cuts of thighs, place the thigh in a ziploc bag or between two pieces of plastic wrap or parchment paper. Using a mallet or rolling pin, pound the meat until the chicken is ¼ inch thick.
Place almond flour in a shallow dish. Place eggs and 1 tablespoons of water in another shallow dish and beat. Place ground pork rinds in a third shallow dish.
Dip each chicken thigh in almond flour bowl to evenly coat with a light dusting of flour.
Dip the floured chicken thigh in the egg mixture.
Finally dip the chicken in the ground pork rinds.
To a large skillet, add ½ inch of avocado oil or ghee. Heat over medium high heat. The oil is hot enough when a small piece of the breading mixture sizzles in the skillet.
Add 2-3 chicken thighs to the skillet. Only add in enough chicken to allow for evenly cooking. Have about ½ inch room around each thigh. You will have to cook the thighs in batches. Shake the pan back and forth over the burner to allow for the hot oil to slide over the edges and top of the coated chicken. This gets the edges crispy.
Cook the thighs until golden brown, turning halfway through. Transfer to a paper towel lined plate when done.