To toast the pecans: pour the pecans into an even layer in a small, dry (no need to add oil or anything) skillet over medium-heat and stir them around a bit until they are fragrant, lightly browned, and toasted to your liking. Watch carefully to avoid burning the nuts (they can go from toasted to burned VERY quickly)
In a large bowl, add in the chopped rotisserie chicken, toasted and chopped pecans, dried cranberries, and thinly sliced celery.
Add the mayo, sour cream, honey, Dijon mustard, poppyseeds, lemon juice, and a generous (or to taste) sprinkle of salt + pepper.
Gently stir all of the ingredients together until combined. Taste and adjust for seasonings (salt, pepper, additional lemon, etc.)
Enjoy with crackers, apples, and celery sticks OR layer it on a croissant and add some lettuce. Enjoy immediately.