Preheat oven to 350°.
Heat an ovenproof skillet over medium-high heat and add olive oil.
Sprinkle chicken breast with the ras el hanout and rub to coat both sides.
Season chicken with salt and cook 4 minutes on each side, letting chicken brown.
(It will not be cooked through at this point.)
Remove chicken from pan and set aside.
Add butter to skillet and saute onions until they start to turn brown 2-4 minutes.
Return chicken and juices to skillet and drizzle with honey. Stir onions and chicken to coat.
Place pan in oven for about 10 minutes or until chicken is cooked through (thermometer will register 165°.)
Serve with couscous, rice, quinoa or millet.