In a medium mixing bowl, combine the tapioca flour, coconut flour, ground flaxseed, fine sea salt, and freshly ground pepper. Ensure everything is well mixed.
In a separate small mixing bowl, whisk together the eggs until light and frothy.
Pat the chicken breasts dry and season generously with fine sea salt and freshly ground pepper.
Using a meat pounder, pound each chicken breast to about 1/4 inch thick.
Slice the chicken breasts in half for better cooking.
Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, pressing lightly.
Heat avocado oil in a skillet over medium-high heat until shimmering.
Carefully place the chicken in the skillet and fry for 5 to 8 minutes on each side until golden-brown.
Toss arugula and tomatoes with extra-virgin olive oil, lemon juice, fine sea salt, and freshly ground pepper.
Remove the chicken from the skillet and let it drain on paper towels.
To serve, place a bed of arugula on a plate, add the chicken, and garnish with the tomato salad.
