Pat the chicken pieces dry with paper towels and season evenly with kosher salt and ground black pepper.
In a shallow dish, whisk together the eggs, water, and a pinch of salt and pepper until combined.
In a separate shallow dish, mix the almond flour, garlic powder, onion powder, Italian seasoning, paprika, chili powder, and cayenne pepper (if using).
Dip each chicken piece into the egg mixture, then press into the almond flour mixture to coat completely.
Heat a large skillet over medium heat and lightly coat with avocado oil spray.
Cook the coated chicken in batches, about 3–4 minutes per side, until golden brown and cooked through (no pink inside).
Transfer cooked nuggets to a paper towel-lined plate to drain excess oil.
If you want extra crispiness, place the cooked nuggets in a preheated 400°F oven for 5 minutes before serving.
Serve immediately with your preferred gluten-free dipping sauce.
