Cut the chicken thighs into bite-size pieces and cook them in a medium heat pan with 1 tbsp coconut oil until fully cooked through. The edges should pick up a little color, and the chicken should look firm and opaque with no pink remaining.

If you prefer the microwave method, place the chicken thighs in a microwave-safe dish, cover them with water, and cook for 6 to 8 minutes until fully cooked through. Let the chicken rest briefly, then cut it into bite-size chunks once it is cooked and easy to handle.

Spread the cooked chicken out and let it cool completely before mixing the salad. Cold or room-temperature chicken keeps the dressing thick, while warm chicken can make the mayo look slick and separated.

Stir together the mayonnaise, sour cream, lemon juice, celery, parsley, chives, salt, and black pepper in a mixing bowl. The dressing should look creamy and cohesive, with the herbs evenly distributed and the celery giving it a little structure.

Add the cooled chicken and toss until every piece is well coated. The mixture should hold together neatly instead of looking wet or runny.

Add the pecans last and toss again, then refrigerate the salad and serve it cold. The pecans stay crunchier when they go in at the end, and the finished salad should taste creamy, savory, and refreshing.