Sprinkle chicken with cayenne, salt, pepper lemon juice and garlic. Bake approximately 30 minutes. Let cool.
Use two forks to pull chicken into small strips or chop into bite-sized pieces. Add to a medium-sized bowl with a cover. Add almonds, onion, celery and all the herbs.
In a small bowl, combine mayo, sour cream, extra virgin olive oil, honey, salt and pepper. Stir to combine. Gently fold the dressing into the chicken mixture.
Place cover on the bowl and store in the refrigerator until ready to serve. The chicken salad should be refrigerated for several hours prior to serving.