In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
In same skillet, cook onions over med heat, stirring frequently, 8-10 min until lightly browned. Add almonds and garlic; cook, stirring frequently, 3 min until almonds are golden brown.
Add broth, olives, thyme, and reserved raisin mixture, increase heat to high. Cook, stirring occasionally, until liquid is reduced in volume by about a third, about 10-15 minute.
In small bowl, with wire whisk, combine vinegar, tequila, cornstarch and sugar. Add broth to mixture. Bring liquid to a boil, reduce heat to low. Cook, stirring occasionally, until slightly thickened. Add reserved chicken; simmer, basting chicken frequently with sauce, 5-10 min, until chicken is cooked through.
Chicken thighs = 6 points per serving (1 thigh + 1/2 cup sauce).
Chicken breasts = 5 points per serving (1 breast + 1/2 cup sauce).