Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.
To a large mixing bowl, add the drained, canned chicken. I actually give the chicken a squeeze with my hands to remove more of the liquid.
Break up the chicken with a fork or your fingers.
Add in the eggs, shredded cheese and seasoning. Mix well.
Test the mixture to see if you need to add any almond flour or pork rind crumbs as a binder. Pick up a meatball sized amount of mixture and squeeze it together. If it stays together, you're good to go. If it is too wet, add in some of the flour. It's not likely to be too dry, but if it is, add another egg.
If you've never made this before or are using a different canned chicken than you have used previously, I recommend cooking a little amount of your mixture in a skillet on the stove to taste for seasoning. Some canned chicken is saltier than others.
Once you're happy with your mixture's consistency and seasoning, form into "fries" or nuggets, your choice. Lay them on the prepared baking sheet.
Pop this in the oven and bake for 18-22 minutes, until browned and crispy.
Serve with your favorite sauce. I usually make some sort of honey mustard (mayo, yellow mustard, liquid stevia, onion powder). We also love this with sriracha sauce.