In a shallow dish, whisk together the eggs. In a separate dish, combine the almond flour, paprika, garlic, and salt.
Dip the chicken in the egg mixture, and toss to coat in almond flour.
Place in the air fryer, spraying liberally with oil, and air fry at 400F for 12 minutes, flipping halfway through, until fully cooked.
Meanwhile, make the salad. Add the romaine and optional croutons to a large bowl. In a small bowl, whisk the hummus, garlic, lemon juice, and olive oil until smooth. Toss with the lettuce, and top with parmesan cheese or nutritional yeast.