Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.
Finely chop pecans into small pieces. If you want to use a food processor, make sure you do not chop them so small it becomes a powder.
In a shallow dish toss together pecans, breadcrumbs, paprika, garlic powder and season with pepper to taste.
In a small mixing bowl stir together 1 Tbsp dijon mustard, 1 Tbsp mayonnaise and 1 Tbsp honey
Pound chicken to an even thickness (about 1/2-inch). Dry chicken with paper towels then brush top side of chicken with honey mustard mixture and season with salt and pepper.
Transfer one piece of chicken to panko pecan mixture, honey mustard side down. Brush top side of chicken piece with honey mustard mixture again and season with salt and pepper. Turn chicken and press to coat. Chicken should be very well covered with panko pecan mixture. Transfer coated chicken to baking sheet. Repeat this process with remaining pieces of chicken, leaving space between them. Add any extra pecan mixture to tops of chicken and press down.
Bake chicken in oven until cooked thoroughly (about 20-25 minutes.) A meat thermometer should register 165 degrees. If you see the pecan topping is browning too quickly during baking, then tent chicken with foil.
While the chicken is baking, in a clean small mixing bowl stir together remaining dijon mustard, mayo and honey. Whisk together until creamy.
Drizzle chicken with new honey mustard mixture and serve warm. Garnish with parsley flakes.
