Juice all the lemons and add in the swerve.
Marinate the chicken in the lemon juice for 90 minutes.
Put the crushed almonds and whisked eggs in two seperate bowls. Set them like an assmebly line and proceed to dip the chicken in the egg, then the crushed almonds.
Preheat oven to 425 degrees. Grease a baking tray and fill the tray with the chicken. Cover the chicken in a nice bit of olive oil.
Sprinkle some black pepper and onion powder on top.