Coarsely chop the fresh herbs and set aside.
Heat the avocado oil in a large enameled cast-iron skillet over medium high heat.
Using a meat tenderizer mallet, pound the chicken breasts to 1/4 to 1/2 inch thickness if necessary.
On a large plate, mix together the almond flour, salt, pepper, garlic powder, and onion powder. Beat the eggs into a medium bowl. Put those next to your cooking surface.
Dip a chicken breast into the beaten egg, then dredge in the almond flour mixture. Place it gently into the pan. Repeat with the remaining chicken breasts, and cook for 4-5 minutes, until the bottom of the chicken turns golden brown. Flip them carefully and cook for another 4-5 minutes.
While the chicken is cooking, melt the butter over medium heat in a small saucepan. As soon as it's melted, add the herbs and simmer over low heat.
When the chicken is finished, put each piece onto a plate, and drizzle with up to 2 tablespoons of the melted herb butter. Serve immediately.
Macros per serving: 518 calories, 2 grams net carbs, 37 grams protein, 39 grams fat.
