Cut the chicken breasts into 4 pieces with a knife or poultry shears. Wash chicken pieces, dab dry and season with salt and coarse pepper. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Heat oil in a roaster or ovenproof pan. Brown the meat all around in it until golden brown, take it out.
Sweat curry paste and 1 teaspoon curry powder in hot frying fat, deglaze with coconut milk. Bring to the boil, boil down a little and season to taste with salt, pepper and lime juice. Add the meat again. Braise in the hot oven for about 35 minutes. Mix honey and 1 teaspoon cumin, spread on the meat about 10 minutes before the end of the roasting time.
Meanwhile peel the carrots, leaving a little green on them. Wash the carrots and cut in half lengthwise. Cook in boiling salted water for about 5 minutes until al dente. Take the chicken out of the oven.
Drain the carrots and add to the finished chicken. Wash chives or carrot green as you like, shake dry, chop and sprinkle over the chicken. Arrange honey-curry chicken. If you don't want to eat low-carb chicken, add bread.