Heat generous amount of oil in large frying pan. Add onions and sauté on a low flame, stirring occasionally, until caramelized to a deep tan color, about 20 minutes. Lay chicken pieces on top of onions, and continue to cook, stirring occasionally to allow all chicken pieces to cook through evenly.

Remove chicken to a dish. Mix the potato starch with the chicken soup and then add to the pan along with honey and salt. Bring to a boil. Lower heat and stir until onion sauce thickens somewhat. Return chicken to pan and stir to coat with sauce and heat through. Serve immediately.