Method:

1. In bowl, whisk together olive oil, honey, garlic, Dijon, thyme and sea salt. Add chicken; toss to coat. Cover and refrigerate for at least 1 hour or overnight.
2. Arrange asparagus, onion rounds (do not separate into rings) and bread on baking tray. Drizzle with olive oil; sprinkle with salt.  Rub to coat.
3. Place chicken and onion onto greased grill over high heat; Close lid and grill, turning once and onion is softened and charred, about 12-16 minutes.
4. Transfer chicken and onion to cutting board; let rest. Add asparagus to grill basket or carefully onto grill. Cook, rolling spears gently to ensure even cooking until charred but tender-crisp about 6-8 minutes.
5. In non-stick skillet placed directly onto grill, melt cheese until bubbly. Grill bread until charred (if using).
6. Meanwhile, plate asparagus and onion and top with chicken breasts. Top chicken with melted cheese and sprinkle parsley over top. Serve with grilled bread (if using).