Gather all the ingredients.
Preheat oven to 400We strongly recommend using a silicone baking mat for this recipe, but if you don't have any, line baking sheet with aluminum foil and generously spray with cooking oil.
Dry chicken with paper towel, cut into 1/2 inch thick strips and sprinkle salt and pepper on both sides.
In separate bowls, fill 1 mixing bowl with Almond Flour, 1 mixing bowl with a beaten eggs, and 1 mixing bowl with shredded Parmesan cheese.
In this order, dip and coat each chicken strip: Almond Flour > eggs > shredded Parmesan cheese. Once coated, place onto baking mat.
Place baking mat on middle rack and bake for 6-7 minutes until cheese crust is golden brown. Carefully flip to the other side and bake for another 6-7 minutes (internal temp of the chicken should be 165F). You optional can also create a crispier crust by moving the oven tray 6-8 inches away from heating element and broiling for about 1-2 minutes.
Finely chop green onions and set aside.
In a separate small mixing bowl, combine Kewpie Mayo, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
Transfer cheese crusted chicken strips to serving plate and serve with sauce.