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Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Cut the chicken breast with a knife or pair of kitchen scissors into ~1.5 inch pieces and set aside in a bowl.
Whisk together the almond flour, tapioca flour nutritional yeast, Italian seasoning, paprika and salt in a mixing bowl and set aside.
In a separate bowl, whisk the egg with a splash of water.
Carefully dip each piece of raw chicken into the egg wash, then the almond flour mixture to coat completely.
Place each coated piece on the baking sheet without space between.
Bake the chicken for 16-22 minutes, until browning with an internal temperature of 165 degrees, then remove from the oven.
In a small bowl, whisk together the melted ghee, garlic, chopped basil and lemon juice.
Coat the chicken tenders with the sauce with either a kitchen brush or by spooning it onto each piece.
Serve immediately while hot for best results or store in an airtight container in the refrigerator for up to four days.