Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat the eggs until well mixed.

Dip each chicken breast first into the beaten eggs, ensuring it's fully coated, then roll the chicken in the almond flour and Parmesan mixture, pressing gently to help the coating adhere.

In a large skillet, heat olive oil or butter over medium heat. Once hot, add the breaded chicken breasts to the skillet and cook for about 5-6 minutes on each side until the coating is golden brown and crispy.

Transfer the cooked chicken to a baking sheet and place it in the preheated oven for 10 minutes.

Remove the chicken from the oven, let it rest for a few minutes, and garnish with freshly chopped parsley before serving.