Season the chicken breast strips with some salt and pepper and tenderize with a fork.
Place the almonds and macadamia nuts into a food processor and pulse for 1 minute to chop the nuts. You want them fairly fine but not like a flour.
Prep breading stations – In one bowl or container, whisk eggs with some salt and pepper. Combine almond/ macadamia mix with herbs, paprika, salt, and pepper in a container with a lid or put them in a Ziploc bag.
Dip chicken into eggs to coat on both sides, drain slightly; then toss into the breading/nut mixture. Cover with lid or zip bag and shake until the mixture fully coats the chicken strips.
Brush baking tray with some oil or line with parchment paper and spread chicken out on the tray. Bake for 15 minutes, until chicken is done and golden brown.