Preheat your oven to 400*F and line a baking sheet with tin foil. Lightly spray the tin foil with cooking spray or a light coat of olive oil. Set aside.
Pulse the almonds in a food processor until finely ground. In a small bowl, beat the egg. And in another bowl place the flour. Set aside.
In a medium skillet heat the butter or oil over medium-low heat. Add in the garlic powder, minced garlic, black pepper, paprika, cumin, and cayenne and mix well. Add in the ground almonds and allow to brown for about 5 minutes. Allow the breading mixture to cool for a few minutes before transferring to it's own small bowl so you don't burn your hands while breading the chicken pieces.
Dip each chicken tender into the flour bowl making sure to get all sides coated. Then dip each tender directly into the egg bowl, wipe off any excess egg, and then dip directly into the toasted almond breading bowl. Press the almond mixture into each chicken piece with your fingers.
Place each tender on the greased baking sheet and cook for 14-16 minutes or until the tenders are golden brown and the chicken is cooked thoroughly. Enjoy!