Heat a large frying pan over high heat, add oil and chicken, and cook for 5 minutes until golden.
Remove the chicken from the pan and set it aside.
Reduce heat to medium-high and cook the sliced onion for 1 minute.
Add the garlic and cook for a further minute.
Return chicken to the pan with lemon, 175ml stock, and honey.
Simmer covered for 20 minutes until the chicken is cooked through.
Move chicken to a baking tray and simmer the sauce uncovered for 15 minutes to thicken.
Place chicken under a hot grill for 5 minutes until crisp.
Arrange chicken on a platter, drizzle with sauce, and sprinkle with oregano.
Mix chickpeas, feta, parsley, cucumber, pepper, and olives in a bowl.
Whisk olive oil with lemon juice and season with salt and pepper.
Toss the dressing with the salad and serve.