Preheat the oven to 200°C/180°C fan. Drain, rinse and dry the lentils. Peel and slice the onion into wedges. Place the lentils and onion on a lined baking tray. Spread them in an even, thin layer, drizzle with oil. Sprinkle with the Ras el hanout. Roast for 15-20 min or until the lentils are crispy. 

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked through, add the soy sauce, honey and pomegranate molasses and fry for 1 min further. Set aside. 

Meanwhile, finely chop the parsley leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Roughly chop the cucumber. 

Once ready, stir the parsley leaves through the lentils and sprinkle with salt. Slice the chicken. Serve alongside the lentils, labneh, cucumber and top with the pomegranate seeds. Drizzle over the pomegranate molasses from the pan.