Instructions: Cut the chicken in 1 1/2 inch wide strips or fingers. Season with salt and pepper.

Preheat the oven to 350. Place the toasted almonds in the bowl of a food processor and process until finely ground but not powdery, about 10 seconds. Empty into a baking dish for dipping. Place the flour in a separate dish and put the eggs in a bowl next to these 2 dishes. Line a large cookie sheet with foil and lightly oil. Dip the chicken first in the flour and shake of any excess. Then roll the strips in the ground almonds until well coated. Place on the sheet and bake, turning once, for 20-25 minutes or until lightly browned.

Meanwhile, prepare the sauce. Combine the honey and thyme in a medium saucepan. Bring to a boil over high heat, then reduce to medium high. Cook until slightly caramelized, about 2 minutes. Stir in the vinegar and 2/3 cup stock. Simmer, stirring often, for 5 minutes. In a small bowl or cup, whisk together the cornstarch and remaining 2 tablespoons stock. Add to the sauce and continue simmering, stirring constantly, until shiny and slightly thickened, 3-4 minutes.

When the chicken is done, transfer to a warmed serving platter. Dribble a small amount of the sauce over the top and serve the rest on the side.

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