Set up your breading station with three shallow dishes in a row: flour mixed with salt and pepper in the first, the egg-milk mixture in the second, and the rice cereal-almond crumb mixture in the third. Prepare two baking sheets by lining them with parchment paper and lightly spraying with cooking spray. Having everything organized before you start coating the chicken will make the process fast and efficient.

Working with a few strips at a time, coat the chicken in the flour mixture, shaking off excess, then dip into the egg mixture, and finally roll in the rice cereal-almond coating, pressing gently so it adheres. Arrange the coated strips on the prepared baking sheets in a single layer without overcrowding. Refrigerate for 20-30 minutes—this chilling step helps the coating stick better during baking and prevents it from sliding off.

Preheat your oven to 425°F. Remove the chilled chicken from the refrigerator and lightly spray both sides with cooking spray—this helps them crisp up beautifully. Bake for 10 minutes, then flip each strip and spray again. Continue baking for 7-9 minutes until the coating is golden brown and the chicken is cooked through. The spray coating is key to getting that restaurant-quality crunch.

While the chicken is baking, combine the sweet chili sauce, water, brown sugar, tamari, rice vinegar, lime juice, minced ginger, minced garlic, and chili flakes in a saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and let it cook for 5-6 minutes, stirring occasionally. Finish by stirring in the toasted sesame oil—I add it at the end rather than the beginning because heat can diminish its delicate nutty flavor.

Remove the golden chicken fingers from the oven and dip each one into the warm sauce, then return them to the baking sheets. Bake for an additional 4-5 minutes until the sauce caramelizes slightly on the coating. This final step creates a beautiful glaze and melds the flavors together.

Transfer the glazed chicken fingers to a serving platter and top with the roughly chopped almonds and fresh cilantro for a pop of color, crunch, and brightness. Serve immediately while they're still warm and crispy.