In a heavy stockpot, saute onions in olive oil over medium heat until translucent. Add chicken broth, honey, and soy sauce to the pan and stir. Slowly whisk in flour, curry, ginger, and salt until there are no lumps. Add cooked chicken. Reduce heat and let simmer for 30 – 45 minutes or until all the flavors are combined and the sauce has reduced a bit. Place 3 cups of rice in the bottom of 10 disposable 9×13 pans. Spoon the curry mixture equally among all 10 pans.