Whisk together the oil, harissa, honey, soy, salt, and pepper in a large mixing bowl. Add the chicken and stir until the chicken is coated with the sauce/marinade. Place in the fridge for at least 30 minutes.

When ready to cook, either grill or bake the chicken.

For the grill: heat to medium high. Once hot, add the chicken and reserve the extra sauce. Using a pastry brush, brush some of the sauce over the chicken. Cook for 5 - 7 minutes, then flip. Brush more sauce on the side that has been cooked and cook for another 5 - 7 minutes until the internal temperature reaches 165ºF. Remove from heat and allow to rest for 5 minutes before slicing.

For the oven: preheat the oven to 400ºF. Place the chicken in a baking dish with the extra sauce and bake for 20 - 30 minutes, depending on the thickness of the breasts, or until the internal temperature reaches 165ºF. Remove from oven, allow to cool for 5 minutes before slicing and serving.