1) Heat oven to 375°. 2) For the spiced pecans. Toss the pecans, melted butter, paprika, sugar, cayenne, and pepper in a bowl, then pour onto a baking sheet lined with grease proof paper. 3) Bake until nuts are lightly toasted and fragrant, 7–8 minutes; let cool. 4) Roughly chop and toss with salt and set aside. 5) Make the chicken livers: Pat livers dry using paper towels; season with salt and pepper. 6) Heat oil in a large frying pan over medium-high heat. Arrange chicken livers in an even layer and sprinkle with garlic and onion; cook without stirring until browned, 1–2 minutes. 7) Turn livers and reduce heat to medium. Add bourbon and carefully flambe by slowly tilting the pan towards the flame, or light with a match. Let the flames flare up then die down and cook until almost evaporated, about 1 minute. 8) Stir in butter, bay leaf, and thyme. Cook until livers are slightly pink in the center, about 1 minute more. Let cool slightly. 9) Discard herbs, pulse livers in a food processor until roughly chopped. Add salt and pepper to taste. 10) To serve, top grilled bread with liver and sprinkle over parsley, mint, lemon zest and spiced pecans. Drizzle with more oil and the balsamic.