Wipe the chicken thighs with paper towels. Rub with one teaspoon salt, a quarter teaspoon pepper and all of the cayenne powder. Place in a covered container and leave to marinate for at least two hours.
Grill, broil, poach, fry or steam the chicken just until done. How you cook the chicken will affect the flavor and texture of the salad. Grilling will give the salad a lovely smoky taste and aroma while frying will give the chicken, and the salad, better texture. You choose which cooking method you prefer. I poached mine.
Cool the chicken then chill in a covered container for a couple of hours or overnight.
Take the chicken out of the fridge. Discard the bones. Cut the meat into one-inch cubes.
Place the grapes, pineapple and pecans in a bowl. Add the chicken. Toss lightly.
In a small bowl, stir together the mayonnaise, sour cream and lime juice. Add the to chicken, fruits and nuts. Toss lightly but thoroughly. Taste. Add salt and pepper, as needed.
Serve the chicken salad with pecans, grapes and pineapple at once while all the ingredients are still cold. Or chill in the fridge for at least an hour before serving.