Preheat oven to 350º. Place chicken strips between two pieces of wax paper. Using smooth side of a meat mallet, flatten to an even 1/2" thickness.
Place nuts, flour, salt, cinnamon and pepper in food processor. Process until finely chopped and well combined. Pour cream into another shallow bowl.
Dip chicken strips in cream, dredge in flour mixture, turning to coat both sides. Place on a baking sheet.
Heat 2 T. oil in large skillet. Add chicken strips, cook, turning just until golden brown. Place in 9x13 pan.
Bake chicken until cooked through, about 10 minutes more.
Melt butter in a skillet over medium heat. Add shallots, pecans and cook until most of the liquid has evaporated. Add 1 1/4 c. chicken stock and juice and molasses. Raise heat to medium-high. Cook until liquid is reduced by half...about 10 minutes.
Whisk together the remaining 1/4 c. chicken stock and flour until well combined. Stir into sauce and simmer until thickened, about 1 minute more. Stir in seeds. Add salt and pepper. Serve hot with chicken strips