Preheat oven to 400°F; position racks in top third and bottom third of oven. Line a large baking sheet with parchment paper; coat with cooking spray. Coat a nonstick 24-cup mini muffin tin with cooking spray; set aside.
Stir together paprika, garlic powder, 3/4 cup of the almond flour, and 1/4 cup of the Parmesan in a shallow dish. Beat 1 egg in a separate shallow dish. Season chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Working with 1 tender at a time, dip chicken in egg; shake off excess. Dredge in flour mixture; shake off excess. Place chicken on prepared baking sheet. Coat chicken with cooking spray. Bake on top rack 10 minutes.
Meanwhile, squeeze zucchini and potato between paper towels; place veggies in a large bowl. Add parsley and remaining 1/2 cup almond flour, 2 Tbs. cheese, 1/4 tsp. salt, and 1/4 tsp. pepper. Beat remaining egg in a small bowl; stir into zucchini mixture to combine. Divide zucchini mixture evenly among prepared muffin cups (about 1 Tbs. per cup).
Turn tenders over; return to top rack. Place zucchini tots on lower rack. Bake until a thermometer inserted into thickest portion of chicken registers 165°F and zucchini tots are golden brown, 12 to 15 minutes. Serve with condiments, if using.
