Preheat oven to 350 degrees and arrange almond slices on a baking sheet in a single layer. Toast for 3-4 minutes or just until starting to turn in color. Remove from oven and transfer almonds to a bowl to cool.
Meanwhile, in a small bowl, whisk together brown sugar and vinegar until most of the brown sugar has dissolved. Add in the raisins and set aside to quick pickle for 10 minutes.
Heat olive oil in a large skillet over medium. Add garlic and the white parts of the scallion and cook until becoming fragrant and starting to change in color, about 2 minutes. Add turmeric and cook for another 30 seconds or until very fragrant. Add the rice and chili-garlic paste, season with 1/4 tsp salt, and cook until the rice has warmed, mixing around to make sure all the rice has been coated in the spices, for about 3 more minutes.
Remove rice from heat and stir in the raisins (adding any juices that remain in the bowl), remaining scallions, cilantro, and toasted almonds. Taste and season with more salt and pepper, as needed. Garnish with more cilantro and lime wedges and serve right away.