Pre-heat the oven to 350 degrees Fahrenheit.
In a small mixing bowl combine the Dijon mustard, lemon juice, and ground cumin. Mix until well incorporated and set to the side.
In another mixing bowl add finely chopped pecans, panko bread crumbs, brown sugar, and olive oil. Mix until well incorporated.
Lightly spray a baking sheet with non-stick cooking spray. Place the chicken breast on the baking sheet, and spread mustard mixture over the chicken, then top with the pecan topping.
Bake for 30-35 minutes or until the internal temperature reaches 165 degrees. Carefully, remove from the oven and divide evenly among plates.