Step 1

Position an oven rack in the center and preheat the oven to 400°F. Place a large, ovenproof skillet on the rack to heat along with the oven.

Step 2

In a spacious bowl, blend the grated ginger, garlic, lemon zest, juice from half of the lemon, Dijon mustard, maple syrup, chopped thyme, smoked paprika, 2 tablespoons of olive oil, and 1/2 teaspoon of kosher salt. Set aside 1/4 cup of this ginger mixture in a separate small bowl, cover, and chill until needed.

Step 3

Pat the chicken breasts dry and slice each one lengthwise, yielding four pieces in total. Season the chicken with salt and freshly ground black pepper. Add the chicken to the large bowl containing the remaining ginger mixture, tossing to ensure each piece is evenly coated.

Step 4

Carefully remove the preheated skillet from the oven using an oven mitt, and add the remaining 2 tablespoons of olive oil. Place the chopped pecans in a shallow dish, such as a pie plate. Press one side of each chicken piece into the pecans, pressing gently to ensure they adhere. Lay the pecan-coated chicken pieces in the hot skillet with the coated side facing up. Repeat with the remaining chicken.

Step 5

Bake the chicken in the oven until fully cooked, and an instant-read thermometer inserted into the thickest part reaches 165°F, approximately 15 to 17 minutes.

Step 6

Drizzle the reserved ginger mixture over the baked chicken and sprinkle with additional thyme. Slice the remaining lemon half into wedges and serve alongside for a bright, citrusy finish.