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Cut chicken breast into bite-size pieces
In one bowl, whisk together the eggs and pickle juice
In another bowl, mix together the almond flour, breadcrumbs, paprika, salt, and pepper
Dip each nugget into the egg mixture and then into the flour mixture, pressing down the mixture into the crevices of each chicken piece and ensuring that each piece is coated well
Repeat coating process with all of the chicken nuggets
For air fryer: preheat to 400°F, spray the basket with oil spray and add the chicken pieces in an even layer (working in batches if needed), air fry for 12 minutes, flipping halfway through
For oven: preheat to 450°F, add the chicken to a parchment or foil lined baking sheet, bake on the middle rack for 6 minutes, then flip to the other side and bake for another 6 minutes
Prepare the dipping sauce by adding all sauce ingredients to a small bowl and mixing together well
Taste and adjust sauce as needed
Serve the chicken nuggets with the sauce immediately and enjoy