This is a gluten-free version. If you would like to use gluten, you can substitute 1/4 cup of the almonds with bread crumbs to add a little extra breading to the chicken.
Preheat oven to 375 degrees F.
Combine first 5 ingredients in a food processor. Pulse until the almonds are chopped fairly small.
Pour the almond mixture into a shallow bowl.
Pour the beaten egg into a shallow bowl.
Salt the front and back of each piece of chicken.
Working with one piece at a time, dip the chicken in the egg and then coat with the almond mixture making sure to pat the mixture into the chicken.
Place the chicken on a non-stick baking sheet or one lined with parchment paper.
Drizzle or spray avocado oil over top of chicken to help make crispy.
Bake for 22-25 minutes and remove from oven.
Let rest for 3 minutes to let juices redistribute.
Serve hot.