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Get a small frying pan over a medium heat, tip in the flaked almonds and toast for a few mins, until nicely golden. Scrape into a small bowl and set aside.
Finely chop all the spring onions (both green and white parts), add ⅔ to the same frying pan along with a drizzle of oil and cook over a medium heat for a few minutes until soft, then stir in the curry powder. Cook for 1 minute more then scrape into a large bowl.
If not already broken up, pull apart the chicken into bite-sized pieces, then add to the bowl with the spring onions and curry powder. If using dried apricots, snip with scissors into the bowl, or if using sultanas simply scatter them in.
Add the mango chutney, yoghurt, mayo, chicken and ½ the flaked almonds then give everything a good mix so that the chicken gets covered in the coronation sauce. Season with salt, pepper and lemon juice to taste.
Separate the Little Gem lettuce leaves, squeeze over a little lemon juice and season.
Divide the lettuce between the bases of four slices of the bread, top with the coronation chicken, remaining spring onion and flaked almonds then sandwich together with the remaining bread slices to serve.