First, properly wash the boneless chicken thighs and dry with a paper towel. Chop the meat into small pieces.
Place all the spices—garlic, thyme, turmeric, oregano, etc., in a mortar and grind very well. Pour the mixed spices over the chicken chunks and mix well.
Pour in the unsweetened milk and crack in the egg. Properly stir the entire mixture to marinate the chicken thighs.
Place the marinated chicken inside a container with a lid. Properly cover the lid and allow to sit in a fridge for 1 hour. Occasionally turn the marinated chicken chunks to make sure the chicken is well flavored.
After an hour, get a plastic container and pour in the protein powder together with the marinated chicken. Cover the plastic container with a lid and shake well to make sure the chicken is completely coated with the protein powder.
Pour the coconut oil in a deep fryer set to 375F and allow to heat up. Carefully place the coated chicken inside the hot oil and allow to deep fry for 5 minutes. If you are using a saucepan for frying, set the pan over high heat and allow the oil to be hot before placing the coated chicken inside. That way, the chicken does not soak in oil before the oil gets hot.
Remove from heat when the chicken chunks become crispy and golden.
Serve in a platter and enjoy with a keto-friendly dip.