Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.
To a food processor or blend, add toasted almonds, roasted red peppers, tomatoes, parsley, garlic, olive oil, sherry vinegar, smoked paprika and salt.
Pulse or blend until smooth. Set aside. Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
Season chicken with salt and pepper. Pan cook in 3 tablespoons olive oil for 4-5 minutes each side. Or grill at 350- 400 degrees for 4-8 minutes each side until cooked through.
Pour sauce over chicken and serve.