In large zip-top bag, add chicken breasts, buttermilk, garlic, paprika and Adobo. Massage to evenly distribute ingredients. Seal bag and transfer to refrigerator. Chill at least 4 hours, or up to 24 hours (for best results).
Heat oven to 425°F. Bring chicken to room temperature 30 minutes before cooking; drain and discard marinade; set aside. In bowl of food processor, add almonds and flour. Pulse until almonds turn to fine crumbs, about 30 seconds; transfer almond mixture to dish. Toss chicken breasts in almond mixture, pressing to adhere coating. Transfer chicken to greased, foil-lined baking sheet.
Cook chicken until almond coating is crisp and golden brown and chicken is cooked through, about 15 minutes.