Put the chicken, quartered lemon, and cilantro (with stems) into a
saucepan. (I use a big pot)  Fill with water just to cover the chicken and
season generously with s + p.  Bring to a boil over medium heat, then
reduce heat to maintain a gentle simmer.  Cook until the chicken is
tender and falling off the bones, about 45 minutes.

Remove the chicken and allow it to cool.  When cool, remove the s kin
and strip the meat from the bones.  Throw out the bones and skin and keep
the meat in a bowl.

In a seperate bowl, mix together mayonnaise, curry, honey, and lemon
juice.  Stir in the scallions, celery, and grapes until combined.  Add
the cooled chicken and toss to combine.  Season with s + p, to taste.

This is one of the best chicken salad recipes ever!!!  I
actually used 4 chicken breasts, like I said, instead of thighs, so I added
a little extra of everything else since chix breasts are typically much
larger than chix thighs.