Heat the oven to 325°F and grease the bottom of a 9×13-inch baking pan. The prepared pan should have a thin, even coating so the glazed chicken releases easily later.

Cut the chicken breasts into bite-sized cubes, then season them with the salt and pepper. Keeping the pieces close in size helps the chicken cook evenly.

Use a fork to dip each chicken piece into the beaten eggs, let the excess fall away, then coat it in the combined coconut flour and almond flour. The coating should look dry and lightly covered rather than thick or clumpy.

Warm the avocado oil in a large skillet and brown the coated chicken in batches without cooking it through. Turn the pieces when the crust has a pale golden edge and a firm surface.

Arrange the browned chicken in the prepared baking pan. Leave the pieces in an even layer so the glaze can reach each side.

Whisk the sugar free maple syrup, keto-friendly ketchup, vinegar, gluten-free soy sauce or tamari, and garlic powder in a small bowl, then pour the sauce over the chicken. The sauce should flow around the pieces before it begins thickening in the oven.

Bake for 30-40 minutes, spooning the pan sauce over the chicken once or twice as it cooks. The glaze is ready when it bubbles around the edges and coats the chicken with a sticky sheen.