In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, and salt until smooth. Reserve 3 tablespoons of dressing for pan-glazing the chicken.

Pat chicken cutlets dry with paper towels. Season both sides with garlic powder, paprika, kosher salt, and black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken cutlets and sear for 4 minutes until golden.

Flip chicken and cook for 3 minutes more. Brush generously with the 3 tablespoons reserved glaze. Cook for 1 minute more until sticky, caramelized, and 165°F (74°C) internal. Transfer to a cutting board and slice into strips after resting for 5 minutes.

In the same skillet over low heat, toast pecans for 2-3 minutes until fragrant.

Divide mixed greens between 4 bowls. Top with sliced glazed chicken, diced Honeycrisp apples, dried cranberries, toasted pecans, and crumbled goat cheese.

Drizzle with the remaining honey mustard dressing and serve immediately.