1.Combine oil, juice, garlic and chicken in medium bowl. Cook chicken on heated oiled grill plate (or grill or barbecue) until browned and cooked through. Remove from heat, cover to keep warm.
2.Meanwhile, cut fennel and onions into wedges. Heat extra oil in large frying pan, cook fennel and onion, stirring, until onions are soft and browned lightly. Remove from heat, cover to keep warm.
3.Make almond sauce. Heat oil in medium frying pan, cook breadcrumbs, stirring, until browned lightly. Add ground almonds and clove, cook, stirring, until browned lightly. Gradually add combined stock and wine, stir over heat until mixture is smooth, bring to the boil. Remove from heat, stir in cream. Season to taste.
4.Serve chicken with fennel mixture and sauce.