Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking of the mozzarella sticks.

In a large mixing bowl, combine the cooked shredded chicken with buffalo sauce, mixing thoroughly until every piece of chicken is evenly coated and flavorful.

Take a portion of the buffalo chicken mixture and wrap it firmly around each mozzarella stick, making sure the cheese is fully covered on all sides to prevent leakage during cooking.

In one bowl, beat the eggs until smooth, and in another bowl, mix almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and pepper to create a well-seasoned coating mixture.

Dip each wrapped mozzarella stick into the beaten eggs, then roll it in the almond flour mixture, pressing gently to ensure the coating sticks well; repeat this step for a thicker, crispier crust.

Place the coated sticks onto the prepared baking sheet and transfer them to the freezer for 20–30 minutes to help them firm up and maintain their shape during baking.

Once chilled, bake the sticks in the preheated oven for 12–15 minutes, or until the outside is golden brown and crispy while the inside becomes hot and melty.

Remove from the oven and allow them to cool for a few minutes before serving, which helps the cheese set slightly and prevents it from spilling out too quickly when bitten into.