Line a shallow, rimmed baking sheet with parchment paper.
Lightly season both sides of each chicken breast, then soak in a bowl of 1 cup almond milk in the refrigerator for at 20-30 minutes.
In a shallow bowl, mix together the almond meal, garlic, paprika, sea salt, and cracked pepper.
In another shallow bowl, whisk the eggs and 1/3 cup almond milk.
Remove the chicken from the refrigerator and dip, one at a time, into the almond meal mixture, coating all sides.
Then using your other hand, dip into the egg and almond milk mixture. Then return to the almond meal dry mixture to coat one last time before placing on the prepared baking sheet and placing in the oven.
Bake chicken for 20 minutes. During that time, mix together the honey and soy sauce in a small bowl.
At 20 minutes, remove the chicken from the oven and gently drizzle the honey soy sauce mixture evenly over each chicken breast.
Return to the oven and bake for another 5-10 minutes, until crispy and golden brown.
Garnish with chopped green onions, and serve with your choice of dipping sauce.
To make this Paleo, simply omit the soy sauce. You can replace it with hot sauce for a spicy kick, or with almond milk for a sweeter finishing glaze.
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