Preheat oven to 400°F (205°C) and line a large baking sheet with parchment paper. Pat chicken dry with paper towels and season with salt and pepper.
In a shallow bowl whisk together eggs and heavy cream. In another shallow bowl, combine almond flour, pork rinds, Parmesan, garlic powder, and paprika. Season with salt and pepper.
Working one at a time, dip chicken in egg mixture and then in almond flour mixture, pressing to coat. Place chicken on prepared baking sheet.
Bake until chicken is golden and internal temperature reaches 165°F (75°C), about 45 minutes.
Meanwhile make dipping sauce: In a medium bowl, combine mayonnaise and hot sauce. Add more hot sauce depending on preferred spiciness level.