Whisk together the ingredients for the dry rub and coat each chicken breast.
Cover and bake until cooked through - roughly 30 mins.
Whisk together the honey, mustard and balsamic. Brush this over the chicken breasts before grilling until sticky and delicious, then shred with a pair of forks.
Meanwhile, cook the onions with a little oil until caramelised, then pour over the beer. Allow to reduce a little before pouring in the cream, then allow to bubble gently before adding the shredded chicken.
Spoon this over the chips and sprinkle with spring onions.