• In a small bowl, whisk together the paprika, salt, garlic powder, fresh ground black pepper, and cayenne pepper.
• In a large bowl, whisk together the heavy cream and vinegar and allow to sit for about 15 minutes. Add in the yellow mustard and 2 tablespoons of the spice mixture. Whisk to combine.
• Marinate the chicken in a shallow dish or zip-top bag for 4 hours.
• In a shallow bowl, whisk together the almond flour, parmesan cheese, baking powder, and remaining spice mixture.
• Remove the chicken from the marinade, and coat with the almond flour mixture, gently pressing the coating into the chicken with your fingers. Transfer to a parchment-lined baking sheet.

For Frying:

• Fill a large skillet with at least 2 inches of oil. Heat over medium until the oil reaches 350° F. Add about 4 pieces of the chicken, skin side down. The oil temperature should drop to about 325 degrees.
• Fry, without turning, for 6 minutes. Flip and fry for another 4 minutes, or until golden brown, and the internal temperature is 160 ° F.
• Allow to rest for 10 minutes before serving.

For Air Frying:

• Preheat your air fryer to 400 ° F. Place the chicken in a single layer in the air fryer basket. Be careful not to overcrowd - work in batches if necessary.
• Spray the chicken with oil and cook for 13 minutes. Flip the chicken and spray with more oil. Reduce the air fryer temperature to 350 ° F. Cook for another 11 to 15 minutes until an instant-read thermometer reads 160° F.
• Allow to rest for 10 minutes before serving.