• Stir together the flour, ground ginger, black pepper in a shallow bowl. Set aside.
• Place the chicken on a cutting board and remove all visible fat with a sharp knife.
• Cover the chicken with a piece of plastic wrap and use a meat-tenderizing mallet to pound the chicken to a uniform thickness (about ½-inch thick). Cut that large piece of chicken into 4 smaller pieces.
• Dip each piece of chicken in the flour mixture, turning to coat. Shake off the excess.
• Lightly spray a skillet with nonstick spray. Heat the skillet over medium heat.
• Cook the chicken pieces in the hot skillet, about 4 to 5 minutes per side. The chicken is done with a thermometer register an internal temperature of 165 °F
• When the chicken is done, transfer to a plate and set aside.

Make the apple cinnamon sauce:

• Pour the apple juice into the hot skillet and try to scrape up as many browned chicken.
• Whisk in the rest of the sauce ingredients. Turn the heat up to "high" and allow the sauce to come to a full boil. Boil for about 10 to 15 minutes, until the apple juice becomes syrupy.
• Add the chicken back to the skillet to coat it with the sauce.
• To serve, spoon some sauce on top of each piece of chicken and sprinkle with chopped pecans.