Preheat oven to 375 degrees F. Fit wire cooling racks over two baking sheets, mist with nonstick cooking spray and set aside.
In a small pot over medium heat, combine the coconut creme, lemon juice, and capers. Bring to a simmer and allow to simmer for ~30 minutes or volume is halved and sauce has thickened. Whisk often.
Meanwhile, whisk together the egg and water in a shallow dish; set aside. Pulse the pecans in a mini food processor or food prep until coarse and the consistency of gravel; transfer to a shallow bowl. To the pecans, add the almond flour, dried thyme, garlic salt, and black pepper; whisk and set aside.
Cut the chicken breasts width-wise to create to two thinner breasts. Dredge the chicken first into the egg and then into the pecan mixture, coating both sides.
In a large skillet heat 1 tablespoon of the coconut oil over medium heat. Once hot, cook chicken 3-4 minutes per side and transfer to the prepared baking sheet. Repeat with remaining coconut oil and chicken.
Bake chicken for 8-12 minutes or until cooked through. Serve with lemony caper sauce.