STEP ONECOMBINE the flour, pecans, oregano, cumin, thyme, cayenne and salt in a shallow dish.
STEP TWOPLACE 6 tablespoons of the oil in a small, shallow dish. Dip each chicken piece first in the oil, then in the flour mixture to coat well.
STEP THREEHEAT 3 tablespoons of the remaining oil in a large skillet over medium heat. Add half of the chicken pieces and sauté until browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining oil and chicken.
STEP FOURSERVE the chicken bites with toothpicks and Raspberry Mustard Dipping Sauce.
Raspberry Mustard Dipping Sauce
STEP ONECOMBINE the preserves with the mustard in a small bowl. For a spicy version, add hot sauce to taste.