1. Prepare the Chicken: Start by patting your boneless, skinless chicken breasts dry with paper towels. This helps the coating adhere better. Then, cut the chicken into 1-inch bite-sized pieces, aiming for uniform size so they cook evenly.

2. Set Up the Breading Station: In a shallow bowl, whisk together the egg and unsweetened almond milk until well combined. In another shallow bowl, mix the almond flour, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until all the dry ingredients are evenly distributed.

3. Coat the Chicken: Dip each piece of chicken first into the egg mixture, allowing any excess to drip off. Then, transfer it to the dry ingredient mixture, pressing gently to ensure the chicken is fully coated on all sides. Place the coated nuggets on a clean plate or baking sheet.

4. Preheat the Air Fryer: Preheat your air fryer to 375 F (190 C) for about 3-5 minutes. Preheating helps achieve that desirable crispy exterior right from the start.

5. Arrange in the Air Fryer: Lightly spray the air fryer basket with cooking spray. Arrange the coated chicken nuggets in a single layer in the air fryer basket, making sure not to overcrowd it. Cook in batches if necessary to ensure even cooking and crispiness.

6. Air Fry to Golden Perfection: Lightly spray the tops of the nuggets with cooking spray. Air fry for 6-8 minutes, then flip the nuggets and continue to air fry for another 6-7 minutes, or until they are golden brown, crispy, and the internal temperature reaches 165 F (74 C).

7. Serve Immediately: Once cooked, remove the nuggets from the air fryer and serve hot with your favorite keto-friendly dipping sauces.