Prepare the almonds: Preheat oven to 325 degrees. In a small bowl, combine the corn syrup and sugar; stir in the almonds and coat well. Cover a baking sheet with foil or parchment and scatter the almonds, breaking up large bunches. Bake 12 to 18 minutes, until they have begun to brown. Cool and peel almonds off paper or parchment, breaking up clumps; set aside.
Fry the bacon crisp; drain on paper towel, crumble and set aside.
Cook the rotini according to package directions. Drain, rinse in cold water, and drain again.
In a large bowl combine the rotini, chicken, celery, green onions, mandarin oranges, grapes and avocados.
Prepare the dressing: Combine the sour cream, ginger, garlic, vinegar, soy sauce, honey, and hot pepper sauce in a blender or food processor.
Toss salad and dressing, and chill several hours to blend flavors.
Just before serving add bacon and almonds. Toss well and serve.