Cut chicken breast fillets in half lengthwise.
Heat 2 tablespoons of olive oil in a large frying pan and cook fillets over high heat for 3-4 minutes each side or until browned and cooked through. Add another 1½ tablespoons of olive oil,garlic,chilli and honey. Cook for 1 minute,then add preserved lemon,chives,lemon juice and coriander. Stir and remove from heat.
Meanwhile,boil potatoes in lightly salted water for about 8 minutes or until tender.
Drain and mash with 1 tablespoon butter and sufficient skim milk to achieve desired texture.
Place a dollop of mash on serving plates and top with chicken and juices. Serve with green salad leaves.