In a large bowl, combine the almond meal, oat flour, paprika, onion powder, oregano, salt and garlic powder and set aside.
In a medium bowl, whisk the eggs and set aside.
Pound the chicken to an even thickness (about ½ inch) by placing the breasts between 2 plastic bags or sheets of plastic wrap and hitting the thick part of the chicken with a flat meat pounder or rolling pin.
Dip the chicken breasts into the egg mixture. After dipping chicken into the egg, dip into the dry mixture so that it is evenly covered.
In a deep skillet, heat the oil on medium-high heat. Add the chicken to the skillet and cook for 6 to 8 minutes on each side or until cooked through. Time will depend on the thickness of the chicken.