Preheat the oven to 425° F. Line a baking sheet with parchment paper and set it aside.
Pat your chicken thighs dry and cut them into nugget sized pieces, between 1-1/2 and 2 inches. Place these in a bowl while you set up your breading stations.
Set up breading station using three shallow bowls. In the first bowl, add the potato starch and 1/2 teaspoon of salt.
In the second bowl, crack the eggs, add the almond milk and 1/2 teaspoon of salt. Whisk these until well blended.
In the third bowl, add the remaining dry ingredients (almond flour and seasoning). Stir with a whisk or fork until well combined.
One nugget at a time, coat first with potato starch, then dunk in the egg mixture and then finally coat with the almond flour breading. Place on the prepared baking sheet. Repeat until the sheet is full.
Bake on the first side for 8 minutes. Remove them from the oven and turn them. Bake for another 7 minutes or until they are cooked through.
