Combine 1 cup buttermilk and salt in a large zip top back. Add the chicken and turn to coat. Refrigerate 8-12 hours. Remove the chicken from the bag and scrape off all but a thin coating of the marinade. Discard any remaining marinade.
Heat your oven to 450F. Place a baking sheet on the top rack of the oven to preheat.
In a shallow dish, combine the almond meal and flour. Season with paprika, cayenne, salt, and pepper. Stir in the remaining 3 Tablespoons of buttermilk to form a craggy, sand-like batter. Press the chicken into the batter, coating both sides.
Remove the baking sheet form the oven and spritz with olive oil. Place the chicken on the sheet in a single layer; spritz with olive oil. Return the pan to the oven and bake 20 minutes, turning once, until the chicken is golden brown and cooked through.
Remove form the oven and let rest 5 minutes before serving.
Meanwhile, prepare the honey mustard sauce. In a small bowl, combine the yogurt, mustard, honey, garlic powder, and onion powder. Mix well to combine. Season to taste with salt and pepper.