Flatten out your tenders with a mallet so they are uniform in thickness and pat dry with a paper towel
Break your eggs into a shallow dish and whip until frothy
In a separate dish mix your almond flour, salt, pepper and garlic powder.
Gently coat each piece of chicken with almond flour.
Take each piece of coated chicken and gently dredge it in the egg and then coat it again in almond flour. Place on a rack.
In a large skillet melt 2 tbsp of butter over medium heat. Add half the chicken tenders and cook ~3 minutes a side. Move cooked tenders to the oven while you repeat the process with the other half including 2 tbsp of butter.
In the pan you used to cook the chicken, add the garlic and cook ~30 seconds. Add the chicken broth and lemon slices, bring to a simmer. Cook ~7 minutes until reduced by half.
Add lemon juice, capers and remaining 4 tbsp of butter in 4 pieces. Stir until melted and smooth. If you want to thicken the sauce some, add 1/4 tsp xanthan gum diluted in a tiny amount of water at the end. Season with Salt and pepper to taste.
Serve chicken over steamed zucchini noodles or cauliflower rice,