In a deep bowl, mix the almond flour with garlic powder, paprika, black pepper, and ground mustard until the ingredients are well combined.

In another bowl, whisk the eggs with a pinch of salt and black pepper.

Dip the chicken pieces first into the egg mixture until fully coated, then shake them gently to remove any excess.

Transfer the chicken to the almond flour mixture and gently toss until it is fully coated on all sides.

Place the chicken pieces on a baking tray greased with olive oil, leaving some space between each piece.

Preheat the oven to 180°C (350°F).

Bake the tray in the oven for 15 minutes until the chicken is cooked through and golden in color.

Place the popcorn chicken on a serving plate and serve it hot.