Pound each chicken breast between 2 sheets of parchment paper to approximately ½ inch thick. Beat eggs in a shallow bowl. Add arrowroot flour to another shallow bowl and stir together almond flour, paprika, garlic powder, sea salt and black pepper in a 3rd shallow bowl or plate.

Starting with two pieces of chicken, dredge each piece of chicken in arrowroot flour to coat on all sides shaking off excess flour, then dip in egg and dredge in almond flour mixture. Place in the basket of air fryer. Fry for 9 minutes at 390ºF. Use tongs to gently flip chicken and air fry for 9 minutes longer. Place chicken on a plate and cover to keep warm. Repeat process with the remaining 2 pieces of chicken.

While chicken cooks, preheat oven to 425ºF and line a medium baking sheet with parchment paper. Spread broccoli florets on the top half of the baking sheet and drizzle with 1 tablespoon of melted ghee. Place potatoes on a baking sheet and use the bottom of a glass to press each Potato to gently smash. Drizzle with remaining tablespoon of ghee and roast for 20 minutes. Garnish potatoes with chives and sprinkle sea salt on broccoli.

Place 1 chicken schnitzel in a large compartment of 4 MPOF teal containers. Place 3 smashed potatoes in the small compartment. Divide broccoli between large compartments next to chicken schnitzel. Add 1 lemon wedge next to each piece of chicken.