Preheat your oven to 180c and line a tray with baking paper if you wish to bake your chicken bites.
Add your 1/4 cup tapioca into a small bowl. In a secondary bowl, have your whisked egg. In a third small bowl, mix together your remaining 1 tbsp tapioca, LSA, almond meal, garlic powder, smoked paprika, salt and pepper.
Start by dipping your chicken into the tapioca, then into the egg followed by the LSA mix. Ensure your chicken is completely covered at each stage. Place on a tray and repeat until all chicken is done.
At this stage you can either bake your chicken bites at 180c for around 20-25 minutes OR you can shallow fry them for a super crunchy alternative.
If shallow frying, heat 1/3 cup coconut oil (or enough to well and truly cover the bottom of your fry pan) in a fry pan over a medium high heat. Once the oil is hot, carefully add your chicken to the pan until golden and turn until each side is golden.
Drain on a paper towel then serve with homemade mayo or aioli and a side salad!