Preheat oven to 450°F.

Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Place sriracha almonds in a food processor and pulse until the almonds are finely chopped.

Pour into a shallow bowl and add the flour, garlic powder, salt and pepper. Toss with a fork to combine.

Slowly drizzle in the olive oil using a fork to stir as you drizzle.

Whisk the egg whites in a second shallow dish.

Coat the chicken strips with the egg whites and transfer to the almond mixture; turn to coat evenly.

Place the strips on the prepared rack and coat with cooking spray; turn and spray the other side.

Bake the chicken strips until golden brown, crispy and no longer pink in the center, 15 to 20 minutes.

Let cool slightly before serving.