Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with half of the garlic powder, salt, and pepper. Toss to coat and let cook for 10 minutes or until cooked through, covering the skillet if needed to keep moist.

Meanwhile, take out two shallow bowls or plates and one larger plate that can fit all the chicken tenders. In one bowl/plate, add the egg. In the other bowl/plate, add the almond flour, oregano, parsley, basil, and remaining garlic powder and mix together with fingers or a fork until combined. Season the chicken tenders with salt and pepper. Take a chicken tender, dip in the egg wash, roll in the almond flour mixture, and place on the larger plate.

Once the potatoes are done, set aside and cover to keep warm. Heat the coconut oil in the same large skillet over medium-high heat and immediately add the chicken tenders. Let cook for 3 minutes, flip, and cook 3-5 minutes or until opaque and cooked through.

Meanwhile, place the sauce in a small pot over medium-high heat and cook until heated through. Cover to keep warm as the chicken finishes cooking.

Once chicken is done, divide the tenders and potatoes on plates and drizzle the tenders with the sauce. Serve with side salad.