In a food processor, pulse the almonds until coarsely chopped, about 8 pulses. Transfer to a small bowl. Process the panko until slightly finer in texture, about 10 seconds, then add the thyme, ¼ teaspoon each salt and black pepper, 1 tablespoon of the oil and ¾ teaspoon of the paprika. Process until well combined, about 10 seconds. Transfer the panko mixture to a 12-inch skillet and set aside. Pulse 1 cup of the drained chickpeas until coarsely ground, about 5 pulses, then transfer to another small bowl.