Place chicken breasts on a cutting board and carefully slice them length-wise, starting at the thicker end, moving toward the thin end.
Combine the gluten free all-purpose flour with the salt, pepper, and garlic powder. Mix together and put on a plate.
Add the almond meal to a separate plate.
In a small bowl, lightly beat the two eggs.
Bread the chicken by coating it first with the egg mixture, then the gluten-free flour, followed by the almond meal. Repeat for all of the chicken cutlets.
Heat enough coconut oil (or high-temp oil of choice) in a cast iron skillet to medium until the skillet is completely hot.
Carefully place breaded chicken cutlets on the hot skillet and allow them to cook 2 to 3 minutes on each side (longer if the chicken is thick), or until crispy and cooked through. Internal temperature of the chicken should be 160 degrees F.
Serve the pan fried chicken with a green salad or your favorite side dish.
*Use high-temperature cooking oil of choice if you don't have coconut oil. Canola or grapeseed oil work great.