In a saucepan over high heat, bring honey, fennel seeds and vinegar to a boil. Pour overtop of a third of the cherries and allow to cool. Combine the remaining ingredients--except chicken, and smoked paprika, and reserving 1/2 tbsp of black pepper and 1 tsp of salt--with the pickled cherries and allow to macerate overnight.
Cut each chicken into 10 parts. Rub with a little sunflower oil and season with reserved salt, black pepper and smoked paprika. Grill chicken until cooked through and skin is crispy.
Place the chicken on a high-sided platter and completely cover with the relish. Allow to sit, stirring all the bits around for 20 minutes. Best served outside in a park.
- 4 to 6 servings