Peel and slice onions. Cook in a frying pan over medium heat with 2 tablespoons olive oil until onions have softened.
Transfer cooked onions into the bottom of the tagine pot, then layer the chicken pieces on top.
Mix turmeric, cumin, ground coriander and salt in a small bowl. Add remaining 5 tablespoons (75ml) olive oil; mix well. Rub this mixture into the chicken pieces. Place cinnamon sticks on top. Crush the bay leaves and sprinkle them over the chicken. Add chopped coriander and minced ginger. Pour in 125ml water. Cover and put into preheated oven for 50 minutes.
Melt butter in frying pan over low heat. Add sliced pears and honey; cook gently until they have caramelised, about 5 minutes.
Take tagine out of the oven, check chicken is cooked through. Stir in caramelised pears; return to oven for 10 more minutes before serving.