On a cutting board, using a sharp knife, cut the chicken thigh fillets into small bite-sized pieces.
Place a large non-stick pan over high heat and let it get very hot, then add the olive oil.
Sauté the chicken thigh pieces well, seasoning with salt and freshly ground pepper, until they develop a nice golden color on all sides.
Add the butter along with the spring onions and continue sautéing for another minute.
Add the honey and nutmeg, mix well, then deglaze with the white wine. Add the chicken stock along with the lemon juice and zest, and let it come to a boil.
Once the chicken is cooked and the sauce has thickened, remove the pan from the heat. Add the fresh herbs, oregano and parsley, and give it one final stir.
