In large mixing bowl, combine chicken, cornstarch, garlic powder, ¼ cup of chicken broth and salt and pepper until well-coated. In a large skillet or wok, over medium heat , heat 1 tsp of oil. Cook the garlic chicken until no longer pink inside; set aside. In the skillet, heat 2 tsp oil. Stir in flour. Mix in chicken broth. Heat mixture to boiling, stirring constantly. Remove from heat; stir in lemon juice, sugar and dill weed. Mix in chicken and almonds; sprinkle with onion. Add salt and pepper to taste. Serve over rice.