1. Adjust oven rack to lower-middle position and heat oven to 350°F. Using fork, poke thickest half of each breast 5 to 6 times. Place on wire rack set in rimmed baking sheet and evenly sprinkle each breast with 1/2 teaspoon kosher salt. Refrigerate, uncovered, while preparing coating.

2. Process almonds in food processor until they resemble coarse meal, about twenty 1-second pulses. Heat butter in 12-inch skillet over medium heat; cook, swirling pan constantly, until butter turns golden brown and has nutty aroma, 4 to 5 minutes. Add shallot and 1/2 teaspoon kosher salt; cook, stirring constantly, until just beginning to brown, about 2 minutes. Reduce heat to medium-low and add panko and ground nuts; cook, stirring frequently, until golden brown, 10 to 12 minutes. Transfer panko mixture to rimmed baking sheet and stir in lime zest, chili powder, cumin, coriander, and cayenne.

3. Lightly beat eggs, mustard, and black pepper together in shallow dish or pie plate. Place flour in second shallow dish or pie plate. Pat chicken breasts dry with paper towel. Working with 1 piece of chicken at a time, dredge chicken breast in flour, shaking off excess, then coat with egg mixture, allowing excess to drip off. Coat all sides of chicken breast with panko mixture, pressing gently so that crumbs adhere. Transfer breaded chicken to clean wire rack set in rimmed baking sheet and repeat with remaining chicken breasts.

4. Bake until instant-read thermometer inserted into thickest part of chicken registers 160°F, 20 to 25 minutes. Let rest 5 minutes before serving with lime wedges.