Preheat your skillet over medium heat for about 2–3 minutes. While heating, pat the chicken breasts dry with paper towels to ensure a perfect sear. Add a drizzle of olive oil to the skillet once heated.

Place the boneless chicken breasts in the hot skillet and season generously with salt and black pepper. Sear each side for about 5–6 minutes until they develop a golden-brown crust.

Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and diced onions, sautéing for about 2 minutes. Stir in chopped rhubarb and honey, cooking for an additional 3–4 minutes until rhubarb softens.

Return the seared chicken to the skillet, nestling within the rhubarb sauce. Cover the pan and reduce heat to low, simmering for about 10 minutes.

Remove from heat and garnish with freshly chopped herbs and a sprinkle of lemon zest. Serve warm.