Preheat oven to 375°F (190°C).
Mix almond flour, coconut flour, flaxseed meal, tapioca scratch and seasonings together in a bowl.
Have your whisked egg in a shallow bowl. Heat a large sauté pan over medium heat and add the avocado oil. Have additional cooking fat ready in case you need more.
Once the skillet is preheated (it is ready when a drop of the water makes the pan sizzles), dip one chicken in the egg, shaking off excess, then coat in the dry mixture, shaking off excess and then place the chicken in the hot pan.
Cook the chicken for 2-4 minutes each side until “breading” begins to become golden brown.
Once chicken is browned, pull chicken from pan and place on a baking sheet. Bake in oven for 5-10 minutes, until the internal temperature is 165°F (74°C), this will depend on the thickness of the chicken.
While chicken is in the oven, put marinara in spaghetti squash halves. When chicken is cooked, remove from the oven, add to spaghetti squash and top with basil and parsley and enjoy!