Preheat the air fryer: Set it to 390°F (200°C) for 5 minutes so it’s ready to crisp right away.
Prep the chicken: Pat the chicken dry with paper towels. Dry chicken helps the coating stick and brown well.
Make the wet mix: In a medium bowl, whisk the egg and mayonnaise until smooth.
Add the chicken and toss to coat.
Mix the coating: In a separate bowl, combine almond flour, Parmesan, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir to blend evenly.
Coat the bites: Use tongs to lift chicken pieces from the egg mixture, letting excess drip off. Toss in the almond flour mixture, pressing gently so the coating sticks.
Arrange in the basket: Lightly spray the air fryer basket with oil.
Place chicken bites in a single layer with a little space between each piece. Work in batches if needed.
Spray and cook: Lightly mist the tops of the chicken with oil. Air fry for 8–10 minutes, flipping once halfway.
They’re done when golden brown with an internal temp of 165°F (74°C).
Season and serve: Sprinkle with a pinch of salt while hot. Serve with your favorite keto-friendly dipping sauce.