Preheat oven to 450°F.Spray a large baking sheet lightly with avocado oil spray.
Slice the chicken breasts in half lengthwise to make 4 cutlets.
Cover the counter and the chicken with saran wrap.
Pound the cutlets with the flat part of the tenderizer for about 10 seconds each.
Combine the spices and the almond flour and parmesan cheese in a bowl.
Crack the eggs in another bowl.
Dip the cutlets in the eggs and then dip into almond breadcrumb mixture.
Place on the sprayed baking sheet and repeat with the remaining chicken.
Lightly spray a little more avocado oil on top and bake in the oven for 25 minutes.
Remove the chicken from oven.
Spoon 1 tbsp sauce over each piece of chicken and top each with 1 tbsp of shredded mozzarella cheese.
Bake 5 more minutes or until cheese is melted. Serve over low carb pasta.