Preheat the oven to 180°C. Set a cooling rack over an oven tray – this will help the nuggets to stay crisp.
Dice the chicken breasts into bite-sized pieces.
Whisk the egg with the salt in a shallow bowl. Combine the almond flour and paprika in a shallow bowl.
Dip the chicken pieces in the egg mixture, then immediately place into the almond flour mixture and make sure they are well coated. Arrange on onto the cooling rack. Repeat until all pieces are coated.
Place into the oven and bake for 15 minutes, turning over halfway through. Serve with ketchup for dipping.
