Combine garlic, honey, lemon juice, mustard, oil, and steak sauce. Mix well and set aside.
Cut each chicken breast half into 8 cubes.
Combine chicken cubes and ½ cup steak sauce mixture. Toss to coat. Cover and chill for 1 hour. Toss contents twice or three times during the hour.
While chicken marinates, chop almonds very fine. Place in a skillet and toast. If using a skillet to toast, place them in an ungreased skillet over medium heat for about 15 minutes or until golden brown. In the oven, preheat to 350°F and place almonds on a baking sheet for 10-15 minutes.
Soak 16 small wooden skewers in water for about 30 minutes.
Skewer 2 chicken cubes on each skewer. Grill over medium heat for 6-8 minutes. Turn frequently. Brush on remaining sauce while grilling.
When done, remove kabobs from grill and roll in almonds.
Thread 2 chicken cubes onto each skewer. Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; quickly roll kabobs in almonds.