Place 1 cup almonds, panko, 1 tsp. salt and 1 tsp. pepper in the bowl of a food processor. Pulse until almonds form small pieces. Transfer nut mixture to a small bowl; set aside. Beat the egg white and water in another bowl; set aside. Slice the goat into ½-inch thick slices using dental floss or a sharp knife.
Dip the cheese slices into the egg whites and then coat on all sides with the almond mixture. Place the slices on a rack or on parchment paper and chill in the freezer for 10 minutes or the refrigerator for 15 minutes.
Meanwhile, place cilantro, remaining ½ cup almonds, sweet chili sauce, remaining ⅓ cup oil, sriracha sauce, garlic, lime zest, lime juice, soy sauce, remaining 1 tsp. salt and 1 tsp. pepper to the food processor bowl used to blend the nut crust (no need to clean) process to combine. Mixture will be slightly chunky. Taste and add more salt and pepper if needed. Add more sweet chili sauce as a sweetener or more sriracha for more heat, if desired; set aside.
Heat 2 tbsp. oil and butter in a medium skillet over medium-high heat until hot. Add goat cheese and cook for about 1 to 2 minutes on each side or until crust is golden and cheese has softened. Remove any melted cheese from pan before adding more chilled cheese pieces.
Serve the warm cheese pieces with crackers and cilantro pesto.