Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.
Spoon sauce on top of chicken and garnish with parsley.
2 (12 ounce) cans fully cooked luncheon meat (such as SPAM®), cut into French fry-size slices
Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat ‘fries’ with cool water and pat dry.
Working in batches, cook ‘fries’ in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer ‘fries’ to a plate and serve with chilled dipping sauce.