Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice horizontally into cutlets for quicker, more even cooking. Aim for pieces about the same thickness.

Set up the coating stations: In one shallow bowl, whisk the eggs with the Dijon. In a second bowl, stir together the almond flour, parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Coat the chicken: Dip each piece into the egg mixture, letting excess drip off. Press into the almond-parmesan mixture to coat on all sides. Press firmly so the crust sticks.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A preheated basket helps the coating crisp quickly.

Load the basket: Lightly spray the basket with oil. Arrange chicken in a single layer without crowding. Spray the tops lightly with oil for extra crunch.

Air fry: Cook at 380°F (193°C) for 10–14 minutes, flipping halfway and respraying lightly. Time varies by thickness—breasts cook faster than thighs. The chicken is done when it reaches 165°F (74°C) internal temperature and the crust is golden.

Rest and season: Let the chicken rest 3–5 minutes. Taste and add a pinch of salt if needed. A squeeze of lemon brightens everything.

Make sides (optional but ideal for meal prep): Toss broccoli or green beans with oil, salt, and pepper. Air fry at 375°F (190°C) for 7–10 minutes, shaking once, until tender-crisp. Or microwave frozen cauliflower rice and season simply.

Assemble meal prep: Divide chicken and sides among 4–5 containers. Add lemon wedges and a sprinkle of parsley if you like.