Almond Flour Crusted Chicken Bites with Hot Sauce Lime Glaze

Pat chicken breast cubes completely dry with paper towels. Cut into 1-inch bite-sized pieces. Season generously with salt and black pepper. Set aside on a clean plate.

In a shallow bowl, beat the egg until smooth. In a second shallow bowl or plate, combine almond flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Dip each chicken piece in beaten egg, letting excess drip off. Press firmly into almond flour mixture until fully coated. Place on a wire rack over a baking sheet. Let rest while you make the glaze.

In a small saucepan over medium-low heat, combine hot sauce, lime juice, butter, and honey. Stir frequently until butter melts and honey dissolves, about 2 minutes. Reduce heat to low and simmer gently for 1-2 minutes until glaze slightly thickens and coats a spoon. Remove from heat and set aside.

Heat a large skillet over medium-high. Add sunflower oil and swirl to coat. Wait until oil shimmers and flows easily across the pan, about 1 minute.

Add coated chicken pieces in a single layer, leaving space between each piece. Work in batches if needed. Sear undisturbed for 3-4 minutes until deep golden and crusty on the bottom.

Flip each piece. Cook another 3-4 minutes until opposite side is golden and chicken reaches an internal temperature of 74°C (165°F) at the center. Transfer to a large heat-safe bowl.

Drizzle warm glaze over hot chicken bites. Toss gently with tongs or two spoons until every piece is evenly coated and glossy. Serve immediately.