2) Heat a large ovenproof pan over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chilli powder and salt, to taste. Lay the chicken in the pan skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
3) While the chicken cooks, make the fresh tomato salsa. Toss the tomatoes with the jalapeno, onion, and half the salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 10g fresh coriander leaves.
4) When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved coriander and the butter.
5) To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.