These crispy chicken strips taste super-fancy, but the whole recipe (including the dipping sauce) comes together so easily, it can be an everyday meal. The dip is based on a Spanish romesco sauce and is packed with robust flavour.
Preheat the broiler. Set a wire rack on a baking sheet.
Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.