Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a shallow dish, combine first 4 ingredients (almond flour/meal through cayenne pepper).
In a medium bowl, whisk together eggs. Dip each chicken strip first into the egg mixture then into the almond flour/meal mixture, coating completely; transfer to the prepared baking sheet and bake for 10 minutes per side or until chicken is cooked through.
Heat the olive oil in a medium skillet with a tight-fitting lid over medium heat until hot. Add onion and beets; cook for 10 to 15 minutes or until onion is caramelized and beets are slightly tender.
Sprinkle with salt and pepper then add the kale. Reduce heat, cover and cook for 5 minutes or until kale has wilted. Serve chicken strips over kale stir-fry.