Preheat your oven to 425°F. Prepare an 18 by 13-inch baking sheet by lining it with foil. Place an oven-safe cooling rack on top of the baking sheet and coat it with non-stick cooking spray. Set this aside.

In a shallow dish, combine the pecans, breadcrumbs, paprika, garlic powder, and season with pepper to taste.

In a small mixing bowl, mix together 1 tablespoon of Dijon mustard, 1 tablespoon of mayonnaise, and ½ tablespoon of honey.

Pound the chicken to achieve an even thickness of about ½ inch. Pat the chicken dry with paper towels, then brush the top side with the honey mustard mixture and season with salt.

Carefully place one piece of chicken into the panko mixture, ensuring the honey mustard side is facing down. Press firmly to help the mixture adhere to the bottom. Brush the top of the chicken with the honey mustard mixture, season with salt, then flip the chicken and press again to coat. Ensure the chicken is thoroughly covered with the mixture, turning and pressing on each side to achieve an even coating.

Transfer the coated chicken to the wire rack and repeat the process with the remaining pieces, leaving space between each on the rack. Sprinkle any leftover pecan mixture on top of the chicken and press it down gently. If you have olive oil cooking spray, lightly spray the tops of the chicken (this step is optional but helps promote browning of the panko).

Bake the chicken in the preheated oven until fully cooked, with the center registering at 165°F, which should take about 20 to 25 minutes. If you notice the pecans browning too quickly while baking, you can tent the chicken with foil to prevent over-browning.

In the meantime, in a clean small mixing bowl, combine the remaining 1½ tablespoons of Dijon mustard, 1½ tablespoons of mayonnaise, and 1½ tablespoons of honey.

Drizzle the honey mustard mixture over the warm chicken before serving. For an optional touch, garnish the chicken with about 1½ teaspoons of chopped parsley.