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 and honey 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. Ground pecans are sold in the baking supply aisle.
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.