Preheat the oven to 200C/Gas Mark 6.
Score the chicken thighs with a sharp knife, season and place in a shallow roasting tin.
Roast in the oven for 30 minutes or until golden and cooked through, then drain off the cooking juices.
Mix together the lemon juice, honey and mustard and drizzle over the chicken. Roast for a further 15 minutes until sticky, basting once or twice.
Meanwhile, put the potatoes in a pan of cold water, bring to the boil and cook for 20 minutes until tender, then drain.
In a separate pan, boil the cabbage for 4-5 minutes until tender, then drain.
Pour the milk into a large pan and bring to simmering point. Add the spring onions and cook for 2-3 minutes until soft, then add the olive oil spread. Add the potatoes to the pan and mash. Season and stir in the cabbage.
Serve with the chicken and juices from the roasting tin.