Mix the garlic, cinnamon and ginger with lemon juice and use the mixture to coat the chicken fillets. Cover and leave to marinade for 30 minutes.
Heat a non stick pan until hot, then add chicken fillets and cook on both sides for 4 – 5 minutes, until chicken begins to colour.
Add the onion, tomatoes and stock and simmer gently for 25 – 30 minutes, until chicken mixture is tender.
Add saffron and liquid.
Give chicken a good stir, add honey. If sauce is too thick, add a little more stock until it reaches the desired consistency.
Garnish with parsley and serve with rice.