Measure 2 Tablespoons olive oil (not the entire amt. listed) and lemon juice into a small bowl. Add honey, smoked paprika, cumin, salt and pepper. Whisk these ingredients until fully incorporated. Divide salad dressing in half, reserving one half in a small separate bowl for later. Set remaining half of the dressing aside (this half is for the salad.

Drain/rinse garbanzo beans. Place garbanzos, red onion and mint in a bowl. Add salad dressing one of the two portions set aside). Toss until combined. Taste; add more salt & pepper, if desired. Set salad aside while you cook the chicken.

Trim visible fat off chicken; pat chicken dry with paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board). Pound chicken with flat side of a meat mallet until thicker parts are flattened (helps it cook faster, don't skip this). Lightly season chicken with salt and pepper to suit your taste. Measure flour onto a plate; spread it out. Dredge chicken breasts in flour (one at a time), turning until all sides are coated.

Heat remaining 1 Tbsp. oil in a medium skillet on Medium-High heat. Heat until oil is very hot, but only BARELY smoking. Add chicken breasts, then don't move them in the skillet. Cook the chicken, undisturbed, for 4-5 minutes. The bottom of each piece should be nicely browned and develop a slight "crust". 

Turn chicken over; continue cooking 4-5 more minutes. When done, chicken should be golden brown on both sides and have an internal temp. of 160°F. NOTE: The chicken typically takes about 8-10 minutes total to cook through, but time may vary slightly, due to the thickness of the chicken breasts you use. Remove chicken from skillet. Cover with foil loosely and let it rest 3-4 minutes to let internal juices redistribute in the chicken.

To serve, place 1 chicken breast and half the garbanzo salad on each plate. Drizzle reserved dressing over each chicken breast, serve and enjoy!