Preheat the Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by either covering it with parchment paper or applying a light layer of oil to ensure easy removal of baked goods.

Prepare the Breading Station:

o In a shallow bowl, combine the gluten-free flour with a pinch of salt and pepper.

o In another bowl, whisk together the eggs and milk until smooth.

o In a third bowl, mix the pulverized Rice Chex crumbs (or breadcrumbs) with half of the sliced almonds.

Bread the Chicken:

o Dip each chicken strip into the flour mixture, shaking off the excess.

o Next, dip it into the egg mixture, ensuring it's fully coated.

o Finally, coat the chicken strip in the breadcrumb and almond mixture, pressing gently to adhere.

Bake the Chicken:

o Place the breaded chicken strips onto the prepared baking sheet.

o Bake for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through.

Prepare the Sauce:

o While the chicken is baking, combine the sweet chili sauce, water, brown sugar, Tamari (or soy sauce), rice vinegar, lime juice, ground ginger, garlic, and red chili pepper flakes in a small saucepan.

o Heat the sauce over medium heat, allowing it to gently bubble while stirring it from time to time.

o Let it cook for 5-7 minutes until slightly thickened, then remove from heat.

Toss the Chicken in Sauce:

o Once the chicken is done baking, transfer it to a large bowl.

o Pour the sauce over the chicken strips and toss gently until they are evenly coated.

Garnish and Serve:

o Transfer the coated chicken strips to a serving plate.

o Sprinkle with the remaining sliced almonds and chopped cilantro for garnish.

o Serve immediately with extra sauce on the side for dipping.