Coat a pan with cooking spray and place in medium high heat. Add chopped shallots and saute until tender

Add the honey and vinegar to the pan. Quickly stir in the Chile powder, cumin and broth. Bring to a boil and reduce by half.

Transfer sauce to a food processor and blend at high speed until smooth. Season to taste with salt and pepper. Stir in cilantro. Garnish dish with toasted pecans