Cut the boneless chicken thighs into thin slices then set aside.

Crack the egg then place in a bowl. Beat until incorporated.

Dip the sliced chicken in the beaten egg then roll in the almond flour. Repeat with the remaining chicken and almond flour.

After that, preheat a pan over medium heat then pour olive oil into it.

Once the oil is hot, put the coated chicken into the pan then fry lightly golden brown and the chicken is cooked through.

Discard the excessive oil.

Arrange the fried chicken on a serving dish then set aside.

Take 2 tablespoons of oil then pour into a saucepan.

Stir in chopped onion then sauté until lightly golden brown and aromatic.

Next, add tomato puree to the saucepan then season with pepper. Stir well and bring to a simmer.

Once it is done, remove the sauce from heat then drizzle the tomato sauce over the chicken.

Serve and enjoy warm.