Bring a small amount of water to a simmer in a pot and add a steamer basket. Add the green beans and steam until crisp-tender, about 5 minutes. Once they are to your desired tenderness, remove the green beans from the steamer basket and add them to a bowl of ice water so they stop cooking and to preserve their vibrant green color.
Add the chicken to a bowl and toss in the seasonings, and then rub it all over.
Set a nonstick skillet on medium-high heat. Once the skillet is hot, add the remaining olive oil then toss add the chicken. Sear the chicken on the outside until golden brown, then reduce the heat to medium and cook through, about 6 to 8 minutes (if using tenders, a bit longer if using full chicken breasts). Remove the chicken from the skillet.
Reduce the heat to low-medium and add in the garlic and sliced almonds. Fold the garlic and almonds in the oil and cook until the almonds are toasted, slightly brown. Increase the heat to medium-high and toss in the green beans. Toss and fold everything together until the green beans are warm again and the outside is slightly seared.
Remove the green beans from the skillet and enjoy with the chicken!