Pop the chicken into a bowl, then add the harissa, honey, olive oil, garlic, paprika, lemon juice, and a good pinch of salt and pepper. Mix well to coat, then let it sit for 10 minutes.

Meanwhile, in a large bowl, toss together the cucumber, tomatoes, radishes, red onion, crumbled feta cheese, and herbs. Then drizzle over the vinegar and olive oil, season well, and then mix well.

Spoon the chicken into a dry pan and cook for 4–5 minutes per side until golden and cooked through. Pour in any leftover marinade in at the last minute and let it bubble into a glaze. Add a splash of water if needed.

Pile up the salad on a plate, then dish up the chicken. Sprinkle over the chopped pistachio, and scatter over some mint leaves.