Fill a large bowl with filtered water and a few tablespoons of sea salt. Place chicken in the bowl and let it brine for at least 10 minutes and up to 1 hour.
Pat chicken dry and cut into nugget pieces.
Whisk together the avocado mayo and vinegar.
In another bowl mix the almond flour, salt and pepper. Can add other seasonings if desired.
Coat chicken first in the avocado mayo and vinegar mixture and then the almond flour.
Heat avocado oil in a skillet over medium-high heat.
Cook the chicken only by putting a single layer in the pan for 2-3 minutes on each side until they achieve a golden brown color.
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