Preheat the oven to 375°F and grease 2 cookie sheets with cooking spray. 

Meanwhile, place plantain chips into a food processor and pulse until small crumbs. If you don’t have a food processor, bash the chips in a zipped plastic bag using a rolling pin, until they resemble crumbs. 

Combine plantain-chip breadcrumbs, almond flour, white rice flour, nutritional yeast, salt, garlic powder and onion powder in a large bowl. Mix until combined & set aside. 

In a medium bowl, whisk together the eggs and non dairy milk. 

Carefully, add all the chicken cubes into the egg & non dairy milk mixture and toss with your hands, so all the chicken pieces are covered in the liquid mixture. 

Carefully, remove one chicken cube from the bowl and lightly shake off any excess egg. 

Place the chicken piece into the bowl of the plantain-almond crumb mixture and coat on all sides. 

Place the chicken cube onto the prepared baking sheet. 

Repeat steps 6 through 8 until all the chicken nuggets are arranged on the baking pans. 

Drizzle each chicken nugget with olive oil or spray with cooking spray, before baking.

Bake for 15 minutes, then flip each chicken nugget and bake an additional 3-5 minutes. Be sure to cut into the center of your thickest chicken nugget to make sure they’re fully cooked through.

Allow to cool for 10 minutes before enjoying! Serve with your favorite spicy mayo or garlic aioli.