NOTE the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.] Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice.