Preheat the oven to 375º F. Line a baking sheet with parchment paper or a non-stick silicone liner. Set aside.
Combine the almonds, herb blend and paprika in the bowl of a food processor fitted with the metal blade. Process, using quick on and off turns, until the consistency of breadcrumbs is reached. Watch carefully, as you do not want to grind the nuts into a paste.
Combine the nut mixture with the cheese in a large shallow bowl, stirring to blend completely. Season with salt and pepper, to taste.
Place the egg whites in another large shallow bowl and whisk until very light and frothy.
Working with one piece at a time, dip the chicken pieces into the egg white and then roll in the nut mixture, taking care to evenly coat all sides. Place the coated chicken on the prepared baking sheet.
When all of the chicken has been coated, lightly drizzle olive oil over each piece, if desired.
Transfer to the preheated oven and bake until golden brown and cooked through, about 15 minutes.
Remove from the oven and serve with lemon wedges.
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