Preheat oven to 400 degrees F and prep sheet pan with parchment paper for later.

In medium bowl, place trimmed chicken cubes and toss with salt, pepper and garlic powder. Set aside.

In shallow dish, place cassava flour.

In a medium bowl, whisk together eggs and water until frothy.

Place crushed cassava tortillas in separate bowl.

To bread chicken cubes, start by tossing chicken in cassava flour to lightly coat. Next, place chicken pieces in egg and stir to cover. Remove chicken from egg with tongs or slotted spoon and place a few pieces at a time into cassava crumbs. Once chicken cubes are coated with crumbs, place on prepared baking sheet in single layer. Continue until all chicken is breaded.

Liberally spray chicken pieces with coconut oil and bake 10 minutes, remove pan and turn chicken pieces over. Spray tops lightly with oil and bake an additional 10 minutes until browned and cooked through.

While chicken is baking make dipping sauces.

For maple-mustard dip, combine Dijon mustard, maple syrup and mayonnaise in a bowl, and whisk to combine. Set aside.

For ranch-style dip, combine Greek-style coconut yogurt, mayonnaise, almond milk, chives, parsley, dill, garlic powder, onion powder, salt and lemon juice in bowl and whisk to combine. Set aside.

Serve baked chicken nuggets with your choice of sauce.