Preheat oven to 375.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the eggs and set aside.
In another bowl, add the coconut flour and set aside.
In a food processor, add the cashews, seasonings, and salt, and pulse until a meal is formed. Make sure to keep it kind of chunky!
Pour cashew mixture into another bowl.
Dip each thigh into first the coconut flour, then the egg, and then in the cashew blend.
Lay on the baking sheet.
Repeat process until all of the thighs have been coated.
Bake for 22-24 minutes, or until the chicken is full cooked through.
I like to broil mine for about one minute at the end, so that it gets a little more brown on top.