To a gallon-sized ziptop bag, add the flour, salt, pepper, and chicken. Seal and shake to coat the chicken evenly.
To a large skillet, add the butter, oil, and heat over medium-high heat to melt the butter.
Add the chicken, evenly sprinkle with lemon pepper, and cook for about 3 to 4 minutes on the first side. Flip, and cook about 2 to 3 minutes on the second side, or until lightly golden browned and chicken is cooked through. If your skillet is not big enough to hold all the chicken at once, cook in batches, adding butter and oil as necessary. Place all cooked chicken on a large serving platter, cover with foil to keep warm; set aside.
Turn the heat to medium-low and add the lemon slices to the skillet in an even, flat layer. Drizzle with 1 to 2 tablespoons honey. Cook for about 3 minutes per side, or until as caramelized as desired. After flipping, add another 1 to 2 tablespoons honey, or to taste. If necessary while the lemons are caramelizing, add a bit more oil to help the caramelization process along.
Taste sauce for seasoning balance and add additional honey, salt, pepper, etc. as desired.
Pour sauce and lemon slices over the chicken, evenly sprinkle with parsley, thyme, and serve immediately.
