1. Place almonds in a dry skillet over medium heat. Cook, stirring often, until just golden brown and fragrant. Remove to a bowl and allow to cool for 5 minutes.
2. Combine mayonnaise, curry powder, paprika, scallions, raisins and almonds in a large bowl. Add chicken and stir until well coated. Season with salt and pepper.
3. Arrange lettuce leaves on a platter. Fill each cup with about 2 Tbsp. chicken salad and serve.
Note: Nutritional analysis is per piece.