Pat chicken dry, season with kosher salt, garlic powder, and black pepper.

Lightly dust each piece of chicken with the arrowroot flour making sure to shake off the excess.

In a shallow bowl, beat the eggs until well combined, and in another shallow bowl add the almond flour.

Dredge the chicken in the eggs and then the almond flour. Make sure it's lightly coated.

Preheat a large skillet with enough avocado oil to cover the bottom over medium-high heat.

Once hot, add the chicken skin side down first and fry for 5-7 minutes or until gold brown. Flip the chicken and cook for an additional 5 minutes or until cooked through.

Preheat a large skillet over medium-high heat with about a tablespoon of avocado oil.

Once heated, add the cauliflower rice and saute for 10-15 minutes or until cauliflower is tender and cooked through.

Season with kosher salt and black to taste and let cool down for a few minutes.

Once cooled, mix in the mayo until well combined. This will help the cauliflower stick together.

Lay a piece of plastic on the surface you're working on.

Place a piece of nori down with one of the corners pointing at you. It'll look like a diamond.

Place 1/4 cup of cauliflower rice in the center of the nori sheet and shape it into a square.

Add one chicken thigh on top, then the lettuce, and any other toppings you want.

Place another 1/4 cup of cauliflower rice on top of everything.

Bring all four corners to the center to make a little pocket and then wrap the onirigazu with the plastic wrap.

Flip it over and cut it half!