Pour off all but 2 tablespoons of the fat from the skillet and set it over moderately high heat. Add the onion, garlic and ginger and cook just until softened, about 2 minutes. Add the pomegranate seeds, lemon juice, pine nuts, cumin, coriander, cayenne and the remaining 1/2 teaspoon of chile powder. Cook, scraping up any browned bits, until the liquid is nearly evaporated, about 2 minutes. Add the chicken stock and honey and bring to a boil. Cook until reduced to 3/4 cup, about 12 minutes. Add the reserved pan juices. Transfer the hens to plates, spoon the sauce on top and serve.