Prepare the watermelon: Pat the cubed watermelon dry with kitchen paper. This step is crucial—excess moisture will steam the fruit instead of searing it. You should see the cubes looking matte rather than glossy.

Heat the pan: Place a large frying pan over high heat and add one tablespoon of olive oil. Wait until the oil shimmers and you see the first wisps of smoke rising—that’s your cue that the pan is hot enough.

Sear the watermelon: Add the watermelon cubes in a single layer. Leave them undisturbed for 2 minutes. Listen for a steady sizzle; if it’s too quiet, the pan isn’t hot enough. Flip each cube—they should be golden-brown on the first side. Cook for another 2 minutes, then transfer to a plate. The watermelon will be slightly caramelised and tender on the outside but still juicy inside.

Cook the chicken: Reduce the heat to medium-high and add the remaining oil. Lay the chicken strips in the pan, seasoning with salt and pepper. Cook for 3–4 minutes, stirring occasionally, until the strips are golden brown on all sides and the thickest piece registers 74°C. You’ll smell a nutty, savoury aroma as the chicken browns.

Add the aromatics: Toss in the red onion and garlic. Cook for 1 minute, stirring constantly, until the onion softens and turns translucent and the garlic becomes fragrant—about the time it takes to count to sixty.

Build the sauce: Pour in the lime juice and honey, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let it bubble for 30 seconds until the sauce thickens slightly and coats the back of a spoon.

Combine and finish: Return the seared watermelon to the pan, along with the chopped mint. Toss everything together gently for 30 seconds until the mint wilts and the watermelon is just warmed through. The colours should look vibrant—deep green mint against bright red watermelon and golden chicken.

Serve immediately: Sprinkle the crumbled feta and toasted pine nuts over the top. The feta should soften slightly from the heat but still hold its shape, and the pine nuts will add a satisfying crunch.