Preheat oven at 200c/392f/gas mark 6
Line a tray with parchment paper and generously brush the paper with oil
Mix the chicken seasoning together in a small bowl.
Place the chicken pieces in a medium sized bowl and then use a fork to prick each piece of chicken
Add the tapioca starch in another bowl next to the chicken
In a separate bowl crack the eggs and sit next to the flour
Combine the coconut and ground almonds in a bowl next to the eggs
Combine the chicken seasoning together then distribute 2 tsp over chicken, 2 tsp in the tapioca starch, 1 tsp egg wash and 2 tsp in with the breading. If any seasoning is left over add more to the chicken and breading bowl and mix each bowl thoroughly.
Take a single chicken piece and then dredge the chicken in the tapioca starch and shake off any excess.
Dip the chicken into the egg mixture.
Finally dredge the chicken in the coconut mixture, rolling and pressing down to even it sticks and is evenly coated.
Put each chicken nugget on the tray lined with parchment paper and the repeat the above steps.
Place the tray in the refrigerator to rest for 15 minutes
Remove the nuggets from the refrigerator, spray the top with oil then drizzle some oil over each chicken nugget (very important) to ensure nuggets brown and become crispy.
Bake in the oven until both sides are crispy (turn half way), this should take 25-30 minutes. Keep an eye on the nuggets so they don't burn.
When cooked, remove from oven and serve accordingly.