On a cutting board, with a sharp knife, cut the chicken leg fillets into small bite-size pieces.
Heat a large non-stick frying pan over high heat and add the olive oil.
Sauté the chicken pieces, sprinkling with salt and freshly ground pepper until well browned on all sides.
Stir in the butter, spring onions and finely chopped garlic and continue sautéing for another minute.
Add the honey, nutmeg and lemon zest, stir well, then deglaze with the white wine, season with salt and freshly ground pepper and continue cooking until the wine evaporates and a sauce forms.
When the chicken is cooked through, remove the pan from the heat, add the fresh herbs—the thyme and parsley—and the lemon juice. Give one last stir and serve the chicken bites together with Arabic pita bread.
