Pre-heat oven to 170 degrees C.
Spread the olive oil over the base of a large baking dish.
Dice chicken thighs into small nuggets pieces.
In one large bowl, beat the eggs.
In another bowl add the coconut, almond meal or quinoa flakes, plus salt. Mix together.
One at a time, dip the chicken pieces into the egg mixture and then the dry mix. Coat well.
Place onto the greased baking dish and repeat until complete.
Bake for 15 minutes, or until lightly browned and cooked through.
Enjoy by them-self or dipped into homemade mayonnaise.