In large zip-top bag, or large container with lid, add chicken, buttermilk, garlic, paprika and Adobo Light. Massage chicken to evenly distribute ingredients. Transfer to refrigerator. Chill at least 4 hours, or up to 24 hours (for best results). Strain chicken, discarding marinade.
Heat oven to 425°F. In bowl of food processor, add almonds and flour. Pulse until almonds turn to fine crumbs, about 30 seconds. Transfer almond mixture to dish. Dredge chicken in almond mixture, pressing to adhere coating; transfer to foil-lined baking sheet.
Cook until almonds are golden brown and chicken is cooked through, about 15 minutes.