In a large bowl, combine the ground chicken, egg, garlic powder, onion powder, ground paprika, salt, black pepper, and mustard powder. Mix until all the ingredients are well incorporated.

Add the riced cauliflower and oat flour to the mixture. Stir until the cauliflower and flour are evenly distributed throughout the chicken mixture.

Take small portions of the mixture and shape them into nugget-sized pieces. You can make them as big or as small as you like, but I recommend about 1-2 inches in diameter for perfect bites.

Place the formed nuggets on a parchment-lined baking sheet.

Pour the Italian breadcrumbs into a shallow dish.

Roll each nugget in the breadcrumbs, ensuring they are fully coated. This will give them a crispy, delectable outside.

Heat a large skillet over medium heat and add a thin layer of oil.

Once the oil is hot, add the nuggets to the skillet. Cook them in batches if necessary to avoid overcrowding the pan.

Fry the nuggets for about 3-4 minutes on each side or until they are golden brown and cooked through.

Transfer the cooked nuggets to a paper towel-lined plate to drain any excess oil.