Season the chicken with 2 teaspoons of the salt and set aside.
In a large bowl, combine the almond flour, tapioca flour, remaining 1 teaspoon salt, and the paprika. Pour the beaten eggs into a shallow bowl.
In a large skillet or Dutch oven over medium heat, melt the coconut oil. Dip the chicken in the egg, letting the excess drip off, then roll in the flour mixture to coat. Set aside.
Working in batches, fry the chicken until the crust is a light golden brown and the meat is cooked through, 2-3 minutes per side. Once cooked, place the chicken onto a paper-towel lined plate to drain.
Once you have cooked all of the chicken bites, add them to a bowl and pour The New Primal Buffalo Sauce over top and gently toss to coat.
Serve with optional carrots, celery and your favorite ranch dressing.