1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine lean ground chicken, oat flour, and beaten egg until a uniform dough forms.

3. Shape dough into small bite-sized square nuggets and arrange evenly on the baking sheet.

4. Bake for 18 to 20 minutes until thoroughly cooked through with an internal temperature of 165°F.

5. Remove from oven and let nuggets cool completely on a wire rack.

6. Stack nuggets on a serving plate in circular tiers, spreading smooth sweet potato puree between each layer to bind and frost the cake structure.