Combine ½ cup of balsamic vinegar and 1 tablespoon of honey in a small saucepan on medium-low heat. Stir occasionally.

Allow the vinegar and honey to thicken.

Remove from heat. Set aside to thicken.

Season chicken tenders, on both sides, with ¾ teaspoon salt, ¼ teaspoon of pepper, and lemon seasonings.

Add 1 tablespoon of olive oil in a large cast iron skillet cooking on medium-high heat.

When the oil becomes hot (not smoking) add the chicken chunks cooking for 4 minutes or until the chicken is browned.

Turn the chicken chunks over allowing them to cook for an additional 3 minutes.

Remove to a covered plate and set aside.

Return the skillet to the stove. Add the rest of the olive oil and the diced
onion.

Cook on medium heat for about 3 minutes. Scrape the bottom of the skillet to loosen the browned bits as the onion continues to cook.

Stir in the garlic, allowing it to cook for 30 seconds.

Add the tomatoes, thyme, the rest of the vinegar, honey, salt, pepper, and lemon seasoning.

Return the heat to medium-high.  Continue to cook the tomatoes for 2 minutes or until the halved tomatoes start to soften.

Add the chicken chunks back in the skillet. Cover them with the halved tomatoes.

Top with the quartered mozzarella.

Cover the skillet and take off the stove.

Set aside for 2 minutes to allow the mozzarella to become melty and soft.

Remove the cover from the skillet.

Drizzle with balsamic vinegar.

Garnish with chopped fresh basil leaves.

Serve warm