Is it okay to use this as a breading on chicken or other meats? Or does it count as a carb?

It does have carbs, although not too many, depending on where your personal limit is. I think it has 3 per 1/4 cup.

That said, I haven't been impressed using this as a breading. My experience is that it gets clumpy and falls off too easily. YMMV

It tends to burn if you don't watch it carfully. When I do use it I mix it with pork rinds, or a low carb flour. Then when its brown on the outside I transfer the fried meat with the "breading" to the oven to finish cooking.

I made Blane's chicken recipe using soy flour and pork rinds (and a little hot sauce) and was pretty happy with it. I haven't tried almond flour yet, although I have some at home.

Either way, they all have carbs, although not many. I go either by the label or by Fitday.

I use egg wash with parm cheese, that works out wonderful and can be a nice alternative.