Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring occasionally.
Add all remaining ingredients except almonds; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Top each serving with almonds.