Preheat air fryer to 360°. Pat chicken cutlets completely dry with paper towels. Season all sides of each cutlet with salt to taste.
Season all sides of each cutlet with pepper to taste, and set aside.
Add pecans to food processor.
Pulse until finely chopped, but don't overdo it.
Transfer finely chopped pecans to one shallow bowl. Add breadcrumbs, paprika, and garlic powder.
Stir well to combine, and set aside.
Crack egg into second shallow bowl and whisk until yolk and whites are fully combined.
Dip one cutlet in whisked egg, coating both sides of cutlet well.
Let excess egg drip back into bowl, then place cutlet in pecan mixture.
Flip cutlet in pecan breading until both sides of cutlet are well-coated, then transfer cutlet to plate and set aside.
Repeat until all chicken cutlets have been coated in egg and pecan mixture.
Lightly spray air fryer basket with cooking spray.
Place chicken cutlets in air fryer basket in one even layer, being careful not to stack or overlap cutlets. Work in batches as needed.
Spray tops of chicken cutlets lightly with spray oil.
Return basket to preheated air fryer.
Cook 6 minutes, then remove basket.
Flip the cutlets over.
Return basket to air fryer and cook another 6 minutes.
Put mayonnaise in small bowl.
Add Dijon mustard and honey.
Stir ingredients together.
Remove chicken from air fryer when fully cooked.
Serve immediately with honey mustard sauce drizzled over the chicken.