Combine the marinade ingredients and transfer to a resealable bag with the chicken. Refrigerate and marinate for 2 hours.
Meanwhile, mix together the almond sauce ingredients and set aside.
Preheat your grill to medium high heat. Thread the chicken pieces onto long skewers (being sure to soak them first if they are wooden) and grill for about 4-5 minutes per side, until cooked through.
Serve with the almond sauce, garnished with toasted almonds and green onions.