First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
Once the “buttermilk” has rested for 5 minutes - up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.