Heat oil in a large frypan over medium high heat. Brown chicken in oil for 2 to 3 minutes then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from frypan and keep warm.
In the same frypan combine the stock, vinegar, honey, jelly beans, chilli flakes, garlic and ginger. Simmer over medium heat until liquid is reduced by half then remove from heat and let stand 5 minutes.
Stir in almonds and spring onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with coriander.