First, slice the chicken into 1 inch strips.
Preheat oven to 475 degrees F.
Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Place almonds, coconut flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the spices are mixed.
With the motor running, drizzle in oil and process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in another shallow dish. Add chicken tenders and turn to coat.
Transfer each tender to the almond mixture and turn to coat evenly.
Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.
Serve.