Step 1: Preheat your oven to 400°F (200°C) for even cooking and a golden crust.
Step 2: In your food processor, pulse the roasted almonds until they reach a fine crumb consistency.
Step 3: In a mixing bowl, toss chicken cubes with a pinch of salt to enhance flavor.
Step 4: Whisk the egg white in another bowl until slightly frothy to use as adhesive.
Step 5: Dip each chicken cube into the egg white, then roll in almond crumbs, pressing gently.
Step 6: Line a baking sheet with parchment paper, arrange chicken bites, and bake for 15-20 minutes.
Step 7: While baking, combine Greek yogurt, Dijon mustard, honey, and salt in a small bowl to make the dip.
Step 8: Once baked, cool slightly and serve warm with the honey-mustard dip on the side.
