Place turkey slices slightly apart between 2 sheets of waxed paper; pound with mallet to 1/8-inch thickness. Combine flour, chili powder, cinnamon and white pepper on plate. Dredge each turkey slice in flour mixture; gently shake off excess. Melt 2 tablespoons of the butter in large skillet over medium-high heat. Add as many slices of turkey as will fit in skillet without crowding. Cook 30 seconds or until lightly browned. Turn slices over; repeat. Transfer to platter and keep warm. Repeat with remaining turkey, adding more butter to skillet as needed.

When all slices are browned, add green onions and garlic to pan drippings; cook 2 minutes. Add orange juice, chicken broth, raisins and capers, stirring to scrape up browned bits from bottom of pan. Bring to a boil. Turn off heat; add the remaining butter (about 2 tablespoons) and stir until completely blended. Pare oranges, removing white membrane; cut into slices. Pour sauce over turkey; sprinkle with almonds. Garnish with orange slices.