If you’re using chicken tenders, cut them into about 5 pieces each with kitchen shears. You want about 40-50 chicken bites in all if you are cutting up whole chicken breasts.
In a medium-sized bowl, stir coconut flour, paprika, garlic powder, onion powder, and salt together. In a second bowl, whisk two large eggs.
Spray two air fryer trays with cooking oil spray.
Put the chicken pieces in the coconut flour mixture and stir. Then lift the chicken pieces out of the flour, and dump them in the bowl with the eggs. Stir so they are coated on all sides with the egg.
Lift the chicken pieces out of the egg with a fork, and put the chicken back in the coconut flour bowl. Stir well, ensuring the chicken is coated on all sides with the flour mixture. There should not be any loose flour at the bottom of the bowl.
Put the coated pieces of chicken on your prepared air fryer trays in a non-touching single layer. Mist the chicken well with cooking spray. Put the trays in the air fryer.
Air fry the low carb chicken for 5 minutes at 375°F (190°C). Then switch the position of the trays in the air fryer oven (no need to flip the chicken). Air fry 5 more minutes at 375°F (190°C).
Flip the chicken pieces over and spray them well with the cooking oil spray. Switch the position of the trays in the air fryer and air fry a final 2-3 minutes at 375°F (190°C). Use a kitchen thermometer to ensure the chicken reached a minimum safe internal temp of 165°F (74°C).