Make the marinade: in a small saucepan, melt 2 tablespoons butter over low heat, add the grated garlic and the large pinch of saffron, and cook gently for a few minutes; stir in 2 tablespoons honey and the lemon juice, then remove from heat and let cool.
Season the chicken pieces with salt and pepper and place them in a shallow dish; pour the cooled marinade over the chicken, turn to coat, cover, and refrigerate to marinate overnight, turning once.
About 30 minutes before cooking, remove the chicken from the refrigerator to come to room temperature.
Steep saffron for the rice: place 1 teaspoon saffron strands in a small container and add 1 cup hot water; set aside so the color and flavor infuse.
Soak and rinse the rice: place 3/4 cup basmati rice in a large bowl, cover with water and salt, and let it stand for a couple of hours, rinsing and changing the water once during soaking; drain and set aside.
Par-cook the rice: bring a large pot of salted water to a boil, add the drained rice and cook 5–8 minutes until al dente; drain and set aside.
Make the fruit-and-onion mixture: in a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat; add the chopped onion and cook until translucent, then stir in the chopped cranberries, chopped almonds, and chopped dates; season with salt and pepper and remove from heat.
Assemble the layered saffron rice (tahdig-style): in a shallow round pan with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium; spread half the cooked rice evenly to cover the bottom, add the onion and fruit mixture as a layer, then add the remaining rice on top.
Pour the saffron infusion evenly over the rice, add 1/4 cup extra water to the pan, then dot the top with the remaining oil and butter (reserve amount from ingredients); cover the pan, tuck a clean towel between the pan and lid to trap steam, and cook over medium-high until steam builds, then lower heat and cook without disturbing until the edges turn golden and a crust forms.
Cook the chicken: in a large skillet, heat 1 tablespoon olive oil over medium-high heat; add the marinated chicken skin-side down and sauté until the skin is very crispy (the honey may darken the skin), flip, reduce heat to medium, and continue cooking until the chicken is cooked through.
To serve, remove the rice lid, invert the pan onto a large serving platter, and carefully flip to release the rice so the golden crust is on top; scrape and add any stuck bits to the platter.
