Pre-heat fan-forced oven to 180°C. In a mixing bowl, combine chicken mince, carrot, garlic powder, oregano, onion powder, paprika, salt and pepper. Using clean hands roll heaped teaspoon portions of mixture into bite-sized balls. Set aside. In a small mixing bowl combine shredded coconut and almond meal. Roll each chicken ball in coconut/almond mixture to coat evenly. Place popcorn chicken on a lined baking tray. Lightly spray popcorn chicken with olive oil. Bake in oven for 8 –10 minutes or until chicken is cooked through. Check halfway through cooking and move popcorn chicken around if needed. Serve hot as is or with our baked sweet potato chips and sugar-free tomato sauce.