But Tommy, you are "OUR" goto guy on low carb diversity and new ideas!!!!! Actually I understand exactly what you are talking about. There is only so many ways to do grilled and baked chicken products.
My current favorite is a Ceasar salad with cut up grilled/air baked skinless chicken (with my homemade rub before grilling or cooking in the convection oven - very light coating of mayo to help it stick), some of the red pepper crumbles (adds a few carbs as they have a coating - still less than traditional crutons). Follow with some fruit such as an apple or orange. Good flavor and it will fill you without breaking the carb bank. Not super original, but it works for me. Another favorite is a home made medium hot italian sausage (in the air fryer to cook) cut into bites with a fairly low carb commercial pasta sauce (in moderation) and itallian style cheeses, peppers or whatever you like. Couple with a side salad (ceasar for me, but no meat added) and this is another flavorful filling respectable carb level meal. Not anywhere as original as some of your masterpieces, but simple, easy to make and tasty.
I've also started using the CarbQuik as a air fry coating and using mayo or egg wash to make it stick (going with a very light coating of the CarbQuik "flour" as too much will start to let that not exactly flour flavor start to show, use the spices of your choice). I'm a believer the trick with carbquik coating for frying is go light on the "flour" to hold the slightly different flavor in the background. It ends up being almost more of a texture and flavor carrier for the other spices instead of the breading being the main flavor on the meat. Between the air fryer and the full sized convection oven, I have not oil fried anything in nearly a year now.
Hang in there and get better buddy!
Oh, don't forget Brussel sprouts. Yeah, the give me gas, but I love them when halved and pan sauteed in butter/oil with some Parmesan on top! For me, I have found that I tend to gravitate back to the quicker and less complex low carb methods most of the time. Yes there are some masterful products that can be produced with the right ingredients, but most days I just don't have the time that a lot of those more fancy recipes call for when modified for lower carb. Keep the steps simple and it becomes 2nd nature to me.