First prepare your ranch dressing. To the pitcher of your blender, add the mayo, yogurt, buttermilk, vinegar, sugar, chives, dill and a dash of salt and black pepper. Blend on high until the ranch dressing is smooth and creamy. Transfer to an airtight container and refrigerate until you are ready to serve.
Preheat your oven to 450 degrees F and line a large baking sheet with foil. Spray the foil with a non-stick spray and set aside.
To the bowl of your food processor, add the almonds. Pulse until the almonds are almost completely powder. A few small chunks may remain. Transfer to a shallow bowl. To a second shallow bowl, combine the eggs and water. Whisk to combine. To a third shallow bowl, combine the corn flour (or rice flour) and a dash of salt and black pepper.
Taking each chicken strip, dip it first in the corn flour. Shake it to get rid of an excess flour. Next dip it into the egg, and lastly dip it into the ground almonds. Press to adhere where needed. Place the chicken on the prepared baking sheet. Spray the chicken with a non-stick spray and place it in the oven. Bake the chicken for about 20-25 minutes or until the chicken is crispy and brown. You may need to turn on the broiler for a couple of minutes to get a brown crust. Remove from heat and set aside.
While your chicken is baking, prepare your sauce. In a medium saucepan, combine the sriracha, honey and tabasco. Heat over low heat, whisking to combine. Once warmed through, remove from heat.
Very gently toss the chicken in the sauce. You may also drizzle or brush the sauce on top, and place it under the broiler for a few minutes. I find that this yields a better result.
Serve immediately with homemade ranch dressing. Sprinkle with fresh parsley and enjoy!