If you're looking for a dairy-free replacement for the yogurt, I haven't tested it but I bet non-dairy yogurt would work. Mayonnaise is another good sub for the yogurt.You can use the drummlettes (from chicken wings) for this recipe, or feel free to use any chicken parts you prefer.
Preheat your oven to 425ºF (220ºC, or gas mark 7).
Prepare a baking sheet with parchment paper or non-stick mat.
In a large bowl, whisk together the mustard and yogurt.
Add the chicken to the yogurt mixture and blend to fully coat the chicken.
Finely chop the garlic and thyme in a food processor, or by hand, and then add the salt and almond flour and pulse a few times or blend well.
Place the almond flour mixture out on a plate and dip the skin side of each piece of chicken into it and then place the chicken piece skin side up on the baking sheet. Repeat for the rest of the chicken pieces.
Bake for 25 minutes, or until the chicken is browned and cooked through.
Serve warm. Store in the refrigerator for a few days, or freeze for a few months.