Make buttermilk by adding lemon juice and milk to a small bowl. Allow to sit for 10 minutes
Slice chicken into 1" cubes
Add flour to another small bowl
Process your almonds- they don't need to be finely crushed, as you do want some texture from larger chunks
Add processed almonds, seasoning, and bread crumbs to another bowl, whisking to combine
Warm a large skillet and add avocado oil once warm
Take each chicken cube and coat in flour, then in buttermilk, then almond mixture
Place on heated skillet and cook 4-5 minutes per side
Prepare sauce
Slice jalapenos and remove some to most of the seeds depending how spicy you want it (more seeds = more spice)
Process those for a few seconds to get into smaller chunks
Add remaining sauce ingredients to the process and blend until smooth
Your sauce is ready right away
Store leftovers (you'll have plenty) in an air tight container in the fridge for up to 7-10 days. Use as salad dressing or dipping sauce for many dishes
