Cut the chicken thigh pieces in half.
Cut about a quarter off one end of the lemon then slice very finely, stopping about a quarter from the other end. Discard the two end pieces and remove any pips.
Heat oil and half the butter in a shallow pan over high heat. Brown chicken on both sides in batches, remove from pan. Drain half the oil from pan and discard.
Add the stock and lemon slices to the pan and bring to a simmer, then return chicken to pan. Cover and simmer very gently for about 12 minutes, or until chicken is just cooked. Add parsley, oregano, thyme and olives to pan.
Increase heat, remove chicken and lemon, and simmer sauce until reduced by half.
Add remaining butter to sauce, remove from heat, and quickly start whisking. The sauce will change colour and thicken slightly.
Stir in the honey, salt and pepper then return chicken and lemon to pan. Simmer for 1 minute.
To serve: Check seasoning, garnish with oregano leaves and serve with rice or polenta.