1. Preheat air fryer to 370 F or oven to 400 F. 2. In a wide bowl or shallow dish, combine the almond flour, salt, turmeric, garlic powder, onion powder, and black pepper. Whisk together with fork to combine the flavors. Set aside. 3. Whisk the egg in a wide bowl and set aside. 4. Coat one chicken tender at a time in the whisked egg bowl, and then dredge in the turmeric almond flour mixture. 5. Place chicken strips in air fryer basket or on lined baking sheet (if using oven). Repeat until all chicken strips are coated in the almond flour mixture. 6. for 15-17 minutes, gently flipping halfway through cooking. (See notes) 7. Place breaded chicken on lined baking sheet then cook in preheated oven at 400 F for 20-22 minutes, flipping halfway through cooking time. 8. Remove when internal temperature reaches 163 F. and place on hot plate to rest for 5 minutes. The chicken will continue to cook to a safe internal temperature of 165 F. 9. Serve or cool and store for later. Can be frozen for up to 3 months.