Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes, then set aside to cool while you prepare the rest of the ingredients.
In a large mixing bowl, whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder, salt and pepper.
Add almonds, chicken, celery, raisins and cilantro.
Stir until fully combined, then taste and adjust the salt and black pepper.
Store in the refrigerator in an airtight container for 4 hours.
Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.