Place the roasted and salted almonds into your food processor or blender. Pulse until you achieve a coarse meal-like texture, similar to roughly ground breadcrumbs, but with visible almond pieces. Avoid over-processing to prevent making almond butter.
Pat the chicken breast cubes dry with paper towels and sprinkle lightly with salt. In a small bowl, whisk the egg white until slightly frothy. Dip each chicken piece into the egg white, letting excess drip off, then roll into the almond mixture, pressing gently to ensure coating sticks well.
Preheat your oven to 400°F (200°C). Arrange the almond-coated chicken bites on a baking sheet lined with parchment paper or a wire rack. Lightly spray or brush with oil to promote browning. Bake for 15-18 minutes, flipping halfway through, until chicken is cooked through and coating is golden and crispy. Alternatively, cook in an air fryer at 400°F for 10-12 minutes for extra crispiness.
While the chicken cooks, combine Greek yogurt, Dijon mustard, honey, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Taste and adjust honey or mustard to your preference.
Serve the warm almond-crusted chicken bites alongside the honey-mustard dip. Pair with fresh veggies or a light salad, or try with other dipping sauces like smoky barbecue or spicy aioli.
