Prep: Crack egg into a shallow bowl and whisk; set aside. In another shallow bowl add almond flour, tapioca starch, garlic powder, onion powder, salt, and pepper. Mix well.

Prepare Chicken: Take several pieces of chicken and place them in the egg, toss to coat. Remove chicken pieces, allowing any excess egg to run off. Place these in the almond flour mixture, lightly coating all sides. Shake off excess and place chicken on plate. Repeat with the rest of the chicken.

Cook: Bring a large cast iron skillet to medium-high heat and add ghee to melt. Add the breaded chicken to the hot pan (probably done in two batches) and cook 2-3 minutes per side (depending upon how thick the pieces are). Once chicken is fully cooked (165 degree F internal temperature) remove from pan and place on a paper towel covered plate.

Serve: Enjoy with your favorite dipping sauce - like homemade ketchup, dairy free ranch dressing, or dijon mustard.