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In a large glass or stainless-steel bowl, whisk together the honey, mustard, mayonnaise, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Heat a grill pan over medium heat and add a light coating of oil. Use tongs to remove the chicken from the marinade, letting the excess drip off, and place it in the hot pan (reserve the remaining marinade). Cook for 2 to 3 minutes on each side until grill marks appear. Watch the heat carefully; if the honey begins to darken too quickly, turn the heat down. If cooking in batches, wipe out the pan between rounds.
Transfer the chicken to the prepared baking sheet and pour the reserved marinade over the top. Bake until an internal thermometer inserted into the thickest part reads 175°F to 180°F, about 20 minutes.
Let the chicken rest for 5 minutes before serving, pouring the pan juices over the meat just before plating.