Prepare Coating: In a shallow bowl, mix almond meal, sea salt, and black pepper.

Egg Mixture: In a separate bowl, whisk the eggs until fully combined.

Coat the Chicken: Pat chicken tenders dry. Dredge each piece in tapioca starch, then dip in the egg mixture, and finally, coat with the almond meal mixture. Press the coating onto each tender to ensure it sticks well.

Cook the Chicken: Heat a large skillet over medium heat with a small amount of oil (coconut oil works well for paleo recipes). Cook chicken tenders for about 4-5 minutes per side, or until golden brown and cooked through.

Make the Sauce: In a small saucepan, combine honey, hot sauce, and garlic powder. Warm over low heat, stirring until well combined.

Glaze the Chicken: Once chicken tenders are cooked, brush or toss them in the honey-hot sauce glaze.

Serve: Sprinkle with minced cilantro or parsley and serve hot. Enjoy with optional paleo ranch for dipping!