Start by cracking and whisking the eggs thoroughly in a bowl
In a separate bowl, combine the almond flour, garlic powder, paprika, salt and pepper (to taste), and cayenne pepper.
Take one chicken thigh and dip in the egg bowl, covering completely.
Dip the chicken in the flour mixture, also covering completely. Set to one side and repeat with the remaining three chicken thighs.
Heat up a frying pan to a medium-high heat. Add a generous amount of your chosen cooking oil.
Once heated up, carefully place each chicken thigh in the pan. Expect a bit of splashback from the hot oil, so do so very slowly!
Cook the chicken for about 10 minutes each side, or until juices run clear. Once cooked through, place each thigh on paper towels to help drain any excess grease. Leave to cool for a few minutes before serving.