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Drizzle the oil into a large frying pan/skillet, then heat it up (on a medium heat). Cook the chicken for about 2 minutes on each side, adding the garlic for the last minute.
Pour the cherry tomatoes into the pan with the balsamic vinegar, the honey, most of the basil, and plenty of salt and pepper. Let simmer for about 5 minutes, then turn the chicken over and simmer for another 5 minutes.
Check that the chicken is cooked all the way through (use a meat thermometer if you have one to check it's 165F/74C in the thickest part). Then top each piece with the mozzarella slices.
Put the pan under the broiler/grill for a minute or two until the cheese is melted and bubbling.
Divide the sauce between the plates, then top with the chicken and garnish with the rest of the basil.
Serve with crusty bread, 2-minute toasts with olive oil and salt or easy focaccia bread, and/or a simple vegetable or green salad side.