Add the almonds, garlic powder, onion powder, paprika, oregano, salt, and pepper to a food processor. Pulse until the almonds are finely chopped and close to a breadcrumb consistency.
Place the almond mixture in one shallow bowl and the egg in another shallow bowl.
Dredge the chicken by placing it in the egg, letting the excess drip off, then pressing it in the almond mixture. Set aside and repeat with the remaining chicken.
Heat a large ovenproof skillet over medium heat and add enough oil to coat the bottom of the pan. When the oil is hot, carefully place the prepared chicken in the pan. Fry 2-3 minutes per side, until golden brown on each side.
Remove the chicken, drain the excess oil from the pan, then return the chicken to the pan. Transfer to the preheated oven and bake for 10-15 minutes, depending on the thickness of the chicken, until the chicken is cooked through. Let cool for 5 minutes before slicing and serving.