Trim the Brussels sprouts and halve them through the stem so the leaves stay attached. Pat the chicken pieces dry and toss with 1/2 teaspoon of the salt, the pepper, garlic powder, and smoked paprika. In a small bowl, whisk together the honey, Dijon, whole-grain mustard, apple cider vinegar, and minced garlic.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the sprouts cut-side down in a single layer — work in two batches if your skillet is crowded. Cook undisturbed 4–5 minutes until deeply browned, then toss and cook 2–3 minutes more until crisp-tender. Transfer to a plate.

Add the remaining tablespoon of oil to the same skillet. Add the chicken in a single layer and cook 5–6 minutes, turning once or twice, until golden on the edges and cooked through to 165°F internally.

Reduce the heat to medium. Pour in the chicken broth, scraping up the browned bits. Add the honey-mustard mixture and simmer 1–2 minutes, stirring, until slightly thickened and glossy.

Return the Brussels sprouts and any accumulated juices to the skillet. Toss everything in the glaze and simmer 2–3 minutes, until the sprouts are heated through and every piece is coated. Stir in the butter until it melts into a silky shine.

Spoon over rice, mashed potatoes, or cauliflower mash — or eat it straight from the skillet. Shower with thyme or parsley and the toasted pecans, if using.