Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Combine the pecans and panko on a wide plate. Combine the mayonnaise, lime juice, honey and hot pepper sauce in a large bowl. Add the chicken to the mayonnaise mixture and toss to coat. Coat the chicken in the pecan/panko mixture, gently pressing it on to help it adhere, and then set on the baking sheet. Bake the chicken 40 to 45 minutes, or until cooked through.
Note: Panko is sold in the Asian food aisle. The pecans can be ground in a food processor. You could also crush them in a thick plastic bag with a kitchen hammer or rolling pin.
Recipe Options: Instead of ground pecans and panko, coat the chicken with ground almonds and panko. For a spicy bite, replace two tablespoons of the mayonnaise in the recipe with two tablespoons Dijon mustard.