Cut the chicken into 2 inch pieces. Brown in the vegan butter until evenly colored, then remove and keep warm. Grind the onion, garlic and ginger in a food processor. Fry in the same pan until golden. Add the almond meal, spices, chilies and cook for 2 minutes, stirring. Return the chicken to the pan with 1 cup of water. partially cover and simmer until tender or about 25 minutes, turning several times. Stir in the coconut milk, and eggs cut into wedges. Heat through gently. Transfer to a warm serving dish and garnish with almond flakes, wedges of lime and sprigs of herbs.