Oil pan, Cut chicken & pepper to desired size and place into large saut pan over high heat with the lid on. Preheat the pan if your so inclined. Light salt, and stir often.
Reduce heat after the chicken has browned. Add diced onion, and quartered tomato. Stir & place lid on pan. Do this until your tomato has cooked down a slight bit, then move to the next step.
Now add your spinach, rough cut, and stir into the dish. Into the pan place basil/thyme. A couple hefty pinchs will do. Place lid on pan, and stir occasionally u til juice/sauce is thickened. Remove from heat and stir in honey, and butter until mixed well.
Let the dish cool, and thicken a bit before serving. I served this particular dish with a Jasmine rice, flavored using thyme, and ginger.
