*The night before - While this is entirely optional, I strongly recommend that you soak your chicken breasts overnight in a solution of salty water made of 1 teaspoon of salt for every cup of water. This creates a much juicier and tastier chicken and requires very little effort on your part. Trust me, it's totally worth it.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Take the chicken out of the "brine" and pat it real dry. Cut each chicken breast into 6 relatively even strips.
In a shallow bowl, add ground almonds, tapioca starch, unsweetened coconut, sesame seeds, garlic powder, dried mustard, paprika, salt, black pepper and cayenne and stir until evenly combined.
Beat the eggs in a separate shallow bowl.
Dip each chicken strip in eggs then roll in almond mixture until nice and evenly coated on all sides; place on lined baking sheet and repeat until all chicken is used.
Drizzle generously with avocado oil, place in the oven and bake until the crust gets golden brown and chicken is cooked through, about 15-20 minutes, depending on the size of your chicken fingers. Flip after 10 to 15 minutes of cooking time.
While your chicken fingers are cooking, prepare the dipping sauce by combining mayonnaise, garlic, honey and mustard in a small bowl.
When the strips are fully cooked, allow them to cool for a few minutes on the baking sheet and then serve with the dipping sauce.