Place the chicken in a bowl with the harissa sauce, add the honey and lemon juice and combine well. Set aside.

Place a large frying pan over medium heat and add in the olive oil. Heat gently, add in the garlic and minced spring onions. Let cook for 30 seconds or until garlic is fragrant. Then, add in the chicken with sauce and the bone broth (if you don't have any broth just use water). Let cook, uncovered for about 3 minutes or until the sauce thickens. Turn the mixture over a few times during those 3 minutes so that the chicken cooks evenly.

Add in the spiralised beets (you should have about 1 cup of spiralised beet per person) and chopped beet greens and season generously with salt. Toss to combine and cover, letting cook for about 5 minutes, or until beet noodles are al dente.

Once done, place in a bowl and serve straight away or let it cool and store in the fridge where it will keep for 3 days. You can re-heat it or eat it cold. It's delicious either way.