Heat your oven to 425 degrees F and place a cooling rack on top of a rimmed baking sheet.
Place the chicken onto a cutting board and use a rolling pin or meat masher to pound to about 3/4 inch thick. Sprinkle generously with salt.
In a large, rimmed plate, mix together the panko, pecans, ground mustard, onion powder, paprika and salt.
In a large bowl, whisk the mayo, honey and mustard.
Use one hand to coat the chicken in the mayo mixture, shaking off any excess (it should be well coated but not dripping) and then use the other hand to place the chicken in the pecan mixture. Coat each side and really press the pecan mixture in. Place onto the cooling rack and repeat for all the chicken.
Spray the chicken with cooking spray and bake for 10 minutes. Flip and bake another 10 minutes.
Turn the oven to high broil and broil until browned, about 1-3 minutes. Watch closely as it will burn quickly!
Whisk together the remaining honey and mustard.
Drizzle the honey mustard mixture over the cooked chicken and DEVOUR immediately!