Preheat the oven to 200°C.
Whisk honey, lemon zest, and lemon juice in a bowl then marinate chicken for 10 minutes with salt and pepper.
Heat 40g of butter and half the olive oil in a pan and fry half the chicken until golden.
Repeat the frying process with another 40g of butter, the remaining oil, and remaining chicken.
Stir garlic, lemon slices, and marinade into the pan while scraping the bottom.
Add chicken, stock, and thyme, then boil and bake for 30-35 minutes until tender.
Remove chicken and simmer the sauce over high heat until it reaches a thin syrup consistency.
Strain the sauce through a fine sieve, pressing the garlic pulp through, and season.
Fry the spinach in the remaining 45g of butter until just wilted.
Serve chicken over the spinach and spoon the lemon sauce over the top.