In  a frying pan add oil to coat the bottom of the pan. 

Then heat the oil and pan fry your chicken, skin side down first, for 6-7 minutes till your top gets golden and crispy. 

Flip and pan fry the other side for another 5-6 minutes. Remove from pan and set aside. 

Add the sliced onions into the pan with chicken oil and mix well. Cover and cook for 10 minutes till the onions just soften 

Then add the rice and noodles and mix with the onions and cook for another few minutes, crisping up the rice and noodles. 

Remove from heat. 

In a separate baking dish that has been well oiled, add the onion and rice mixture. 

Spread out into the pan. 

Then top with lots of chopped fresh parsley and a generous amount of pine nuts. 

Then place the chicken pieces on top. 

In a separate bowl, mix all the broth ingredients together. 

Pour over the entire pan. Drizzle more honey on the top of the chicken and garnish with fresh parsley.

Cover with wet parchment paper and bake on 375F for 1 hour and then uncover and bake for another 10 minutes

Then eat!