Preheat the oven to 425 degrees. In a shallow pan whisk the egg and water. In another shallow pan combine the almond flour and seasonings. If your chicken breasts are thick, take a sharp knife and slice them in half. Place each breast between plastic seran wrap and using a meat mallet pound the breasts into 4 oz cutlets. Dip the each cutlet into the egg and followed by the flour mixture. In a large non-stick oven proof skillet (cast iron works great ) Melt the coconut oil over medium heat. When the pan is good and hot add the cutlets and let them set untouched while they cook for about 3 minutes. Using a metal spatula flip the chicken over and sear on the other side for about 2-3 minutes then place in the hot oven. Bake for 10-15 minutes or until the chicken is no longer pink.