For the chicken, add the paleo flour to a large baking dish along with the chili powder, paprika, thyme, garlic & onion powder, ¾ teaspoon salt, few cracks of pepper, and mix well.

Season the chicken tenders with a good pinch of salt then place in the seasoned flour mix. Make sure to press the tenders into the flour and coat well. Shake off the excess flour and move chicken to a wire rack. Let chicken rest for 15- 30 minutes.

Meanwhile make the Chick-Fila-A sauce by adding the avocado oil mayo to a bowl along with the mustard, BBQ sauce, honey, lemon juice, and hot sauce. Finely chop the garlic clove, sprinkle with salt, and use the flat side of your knife to smash the garlic into a paste. Add to bowl, mix well, and check for seasoning. Set aside.

Preheat a large cast iron pan over medium heat with enough oil to coat the bottom of the pan plus a bit more. Wait for the pan to reach 350F, add half the chicken tenders, raise the heat a touch, and cook until golden brown, about 3 minutes. Flip and cook another 2 minutes.

Remove chicken from pan and place it on a clean wire rack. Cook the second batch of chicken. Plate the cooked chicken, serve with Chick-Fila-A sauce and enjoy!