Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat. Once the oil shimmers, gently place the sliced halloumi in the pan and sear for about 1 minute on each side until it turns golden brown and crispy. Use tongs to carefully flip the slices, then remove them from the skillet and set aside on a plate.

Lower the heat slightly and add the remaining olive oil to the skillet. Once the oil is hot, toss in the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the white wine to deglaze the skillet, scraping the browned bits off the bottom with a wooden spoon. This process should take about 1–2 minutes.

Add the cherry tomatoes, ground cumin, smoked paprika, chili flakes, and thyme to the skillet. Stir gently to combine. Cover the skillet and let the mixture simmer for about 15 minutes.

Remove the skillet from heat and drizzle in the honey, stirring to incorporate. Carefully return the crispy halloumi to the skillet, allowing it to warm through for a minute.

Sprinkle the dish with flaky sea salt and freshly cracked black pepper. Transfer to a serving platter and pair with warm crusty bread.