Cut the boneless chicken thigh into slices then set aside.

Crack the egg then place in a bowl.

Season the egg with black pepper then stir until incorporated.

Dip the sliced chicken in the beaten egg then roll in the almond flour. Make sure that the chicken is completely coated with almond flour.

Preheat a frying pan over medium heat then pour olive oil into the pan.

Once the oil is hot, put the chicken in the frying pan and fry until both sides of the chicken are lightly golden brown and the chicken is completely cooked.

Place the crispy chicken on a serving dish.

In the meantime, place almond yogurt, grated cheddar cheese, and mustard in a saucepan then bring to a simmer over very low heat.

Stir the sauce until incorporated then remove from heat.

Drizzle the cheese sauce over the chicken then serve.

Enjoy warm!