Butterfly the chicken breast and pound it to ensure an even thickness.
Season the chicken with salt and pepper, then sprinkle cornstarch over it.
Heat a pan and sear the chicken until it is golden brown on all sides.
In a separate bowl, mix together Calabrian chilis, lemon juice, garlic, honey, and chicken stock to create a quick sauce.
Pour the sauce over the chicken and continue cooking until it becomes glossy.
Serve the chicken alongside a simple salad made of tomato and olives.
