Preheat oven to 425F; drizzle 1/2 tablespoon olive oil on a large baking sheet and spread it around with your hand.
Lightly beat together the egg, egg white, and milk in a shallow bowl.
Stir together the almond flour, Parmesan cheese, garlic powder, onion powder, Italian herb mix, paprika, salt, and black pepper in another shallow bowl.
Dip each chicken strip first in the egg mixture, letting the excess drain off, and then in the almond meal mixture, lightly pressing the mixture into the chicken.
Arrange the coated chicken on the prepared baking sheet so they’re not touching. Drizzle the remaining 1/2 tablespoon olive oil on top.
Bake until the chicken is lightly browned and fully cooked (there should be no pink in the center when you cut into it), about 12 to 15 minutes, rotating the pan once.