In a small mason jar or bowl, vigorously whisk together the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, minced shallot, kosher salt, and black pepper until completely emulsified and creamy. Set aside.

Place the pecan halves in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, tossing frequently, until fragrant and lightly browned. Immediately transfer to a plate to cool and stay crunchy.

Season the chicken cutlets evenly on both sides with garlic powder, dried thyme, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C). Let rest on a cutting board for 5 minutes, then slice into thin ribbons.

In a large shallow salad bowl, combine the mixed autumn greens, thinly sliced Honeycrisp apples, warm sliced chicken, toasted pecans, and dried cranberries. Drizzle with half of the prepared maple cider vinaigrette and gently toss to coat.

Scatter the crumbled goat cheese over the salad, drizzle with the remaining vinaigrette as desired, and finish with freshly cracked black pepper. Serve immediately with warm crusty bread.