Beat together coconut flour, pumpkin seed flour, tapioca powder and baking powder. Slowly incorporate butter and salsa. Set aside.
Spoon 1-2 Tbsp of the mixture into the middle of each corn husk. Top with 1 Tbsp chicken.
Fold the sides in and then fold the bottom of the tamale up like a burrito.
Place, open end up, in a steamer basket in a pot full of water. Bring to a boil and then reduce heat to low to steam the tamales for about 2 hours. Let cool.