Preheat the oven to 350 degrees and prepare the chicken by cutting a slit in the center of each one to form a pocket for stuffing filling into.
In a mixing bowl, combine the cream cheese and cheddar cheese and then mix the drained rotel, chili powder, and cumin. Mix until well combined.
Stuff the center of each chicken breast with the cheese mixture.
Put the beaten eggs into a bowl and spread the almond flour out on a flat plate. Dip the stuffed chicken into the egg and then roll in almond flour.
Heat olive oil in a skillet over medium-high heat and add chicken breasts once it has heated up. Cook for 2-3 minutes on each side or until crisp and golden.
Move the chicken breasts to a sheet pan and then bake for 15-20 minutes, until cooked through.
Serve warm and enjoy!