Preheat the oven to 425F.

Line a baking sheet with parchment paper and top with a wire rack.

Spray the wire rack liberally with non-stick cooking spray.

Place the piece of bread in a bowl with the almond milk and let it soak until it disintegrates.

In the meantime, add the paprika, garlic powder, onion powder, ground mustard and salt to the ground chicken.

Tear the soaked bread into pieces and add it to the meat.

Using your hands, mix the meat mixture well until all ingredients are combined and evenly distributed.

Using a tablespoon, scoop rounded tablespoons of the meat mixture out to form 16 equal sized portions.

Form each portion into a nugget-shape (think: meatball, but flattened).

Add the egg to the almond milk and whisk together.

Combine the breadcrumbs with the paprika, garlic powder, onion powder, ground mustard and salt.

Take each formed nugget and dip it into the breadcrumbs, followed by the egg mixture, and then into the breadcrumbs again.

Place each nugget on the wire rack and spray with more cooking spray.

Cook for 15 minutes, then carefully flip each nugget using a spatula, and spray them again with cooking spray.

Cook for another 15 minutes. The nuggets should be golden brown on the outside and fully cooked on the inside.