Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely.
Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper.
Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top.