First off brown the chicken pieces in the butter, season with salt and pepper and set aside.
Heat the oil and sauté the garlic, thyme and onion. Deglaze the pan by adding the wine, cook for 10 – 15 min until slightly reduced and add the honey.
Cook for another 10 minutes on high heat, remove (by now your sauce should be reduced quite a bit, if you feel it isn’t cook a little longer until desired reduction is reached) add parmesan cheese and pour over the chicken.
Serve on basmati rice, with fresh thyme and parmesan.