Add the chicken pieces into a large mixing bowl and pour in the Greek yogurt along with your seasoning. Using your hands or a spoon, coat each piece thoroughly so that every surface is evenly covered. This step is important because the yogurt not only adds flavor but also helps tenderize the chicken.

Once fully coated, cover the bowl and let the chicken marinate for at least 30 minutes. If you have more time, letting it sit longer (even up to a few hours in the fridge) will deepen the flavor and make the chicken even more tender and juicy.

While the chicken is marinating, take a separate bowl and add the almond flour, grated parmesan, and spices. Mix everything well until the coating is evenly combined, with no clumps, so each piece of chicken gets a consistent crispy layer.

After marination, dip each piece of chicken into a bowl of beaten egg, making sure it is fully coated. Then transfer it into the dry mixture and press gently so the coating sticks well on all sides. Take your time to ensure an even coating for the best crispiness.

Place the coated chicken pieces onto a baking tray lined with parchment paper or into an air fryer basket. Arrange them in a single layer with a little space between each piece so the heat can circulate properly and cook them evenly.

Cook the chicken in a preheated oven at 200°C (400°F) for 25–30 minutes, or in an air fryer at 180°C (360°F) for 15–20 minutes. Flip the pieces halfway through cooking to ensure both sides become evenly golden and crispy.

Once the chicken is fully cooked and has a crispy, golden exterior, remove it from the oven or air fryer and let it rest for a few minutes. This resting time helps the juices settle inside, keeping the chicken moist and flavorful when served.