Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
Lightly pound the chicken breasts to uniform thickness (about ½-inch).
In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
Pat the chicken dry; season with salt and pepper to taste.
Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it’s starting to get too dark, tent loosely with foil for the remainder of the time. You don’t want the pecans to burn while the chicken cooks through.