Rinse the chicken livers under cold water and pat them dry thoroughly using paper towels. Any excess moisture can prevent the coating from adhering properly. Trim away any connective tissue or tough parts for a smoother texture.

In a shallow bowl, whisk the egg until fully blended. In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt, and black pepper, ensuring the seasonings are evenly distributed.

Dip each chicken liver into the beaten egg, ensuring it is fully coated. Then, dredge it in the seasoned flour mixture, pressing lightly to help the coating adhere. Shake off any excess flour to avoid clumping.

Preheat the air fryer to 375°F (190°C). Lightly coat the air fryer basket with cooking oil spray to prevent sticking. Arrange the coated chicken livers in a single layer, ensuring they do not overlap. Lightly spray the tops with additional oil for enhanced crispiness.

Cook for 12 minutes, flipping the livers halfway through the cooking process. They should develop a crispy, golden-brown exterior. If necessary, extend the cooking time by 1-2 minutes for additional crispiness.

Allow the chicken livers to rest for a minute before serving. Pair them with hot sauce, ranch dressing, or a squeeze of lemon juice for an added burst of flavor. Serve immediately for the best texture.