Pre-heat oven to 400 degrees and line a baking sheet with foil. Spray with cooking spray.
Before you begin assembling chicken tenders, create a little assembly line with a large plate and two pie dishes.
Crack the eggs into one of the pie dishes and whisk well; set aside. In the second pie dish, add the almond flour, garlic powder, smoked paprika, onion powder, salt and cayenne. Mix well.
Working one by one, dip each chicken tender into the egg wash to coat then place in the almond flour mix and move around until all sides are coated. Place in a single layer on baking sheet and repeat with remaining chicken.
Bake for 20 minutes, turning the chicken once at the 10 minute mark. While chicken is baking, whisk together the ketchup and the Sriracha. Serve cooked chicken tenders with the Sriracha ketchup.
How you cut the chicken is up to you - we like to do tenders but you could keep the breasts whole as well. If you do keep the breasts whole, I suggest pounder the chicken out a bit to make sure it's the same thickness throughout.