Preheat the oven to 425. Line a baking sheet with a silicone mat or unbleached parchment paper. Set aside
Pour cassava flour into a medium bowl. Crack eggs into a similar bowl and whisk. In a third bowl, pour hazelnut flour, salt, pepper, paprika, oregano, red pepper flakes, basil, and sesame seeds and stir.
Taking one chicken tender at a time, dip into cassava flour to coat on all sides, then into the egg mixture, tapping the sides of the bowl to leave a thin layer, then dip into the hazelnut flour mixture until evenly covered. Place on baking sheet. Repeat this step with all chicken tenders.
Lightly spray tenders with avocado oil.
Bake for 10 minutes, flip over and bake for another 10 minutes.
You can check a tender by cutting open and making sure there isn’t any pink in the meat. OPTIONAL: turn the oven to Broil on HI and bake for 1-2 minutes to crisp.