Preheat the oven to 375°.
Season the chicken with salt and pepper and sprinkle cumin both under and on the skin. Carefully tuck 2 quarters of lemon rind under the skin of each breasts. Pour honey under and over the skin of each
Heat a large 10 inch cast iron skillet over medium high heat for a few minutes. Add the oil and the butter to the skillet. When the oil is hot and the butter melted, add the chicken skin side down. Arrange the garlic in the pan so the cloves all make contact with the bottom. Cook for 7 minutes, then turn the chicken, skin side up and transfer the skillet to the oven. Roast until the chicken is cooked through and the juices run clear, about 25 minutes.
Remove the skillet from the oven, and let the chicken cool in the pan for 5 minutes. Serve the chicken cut off the bone with all the caramelized garlic pieced and the thick sauce underneath it.