In a medium bowl, combine the chicken and 6 of the sage leaves. Sprinkle with half the lemon juice. Combine the honey, mustard, pepper, bay leaf, remaining lemon juice, and 2 tablespoons of the olive oil. Pour over the chicken and stir to coat each piece. Cover and set aside for 1 hour. Flatten each olive with the side of a heavy knife and put in a bowl. Stir in 1 tablespoon of the olive oil and set aside for 1 hour.

Prepare a charcoal grill. Soak 16 small wooden skewers in water for 30 minutes. Prepare the bread crumbs: Stack 4 or 5 of the sage leaves and cut into thin ribbons; repeat with the remaining leaves. In a heavy skillet over low heat, heat 2 tablespoons of the olive oil and cook the shallots for about 4 minutes, or until soft. Add another 2 tablespoons of the olive oil, the pine nuts, bread crumbs, and sage leaf ribbons. Sautè, stirring occasionally, for about 4 minutes, or until the bread crumbs are golden and the sage is fragrant. Stir in the chives and season with salt and pepper; set aside and keep warm.

Drain the skewers. Thread 2 to 3 chicken pieces on each of 8 skewers and brush with the remaining 2 tablespoons olive oil and any remaining marinade; discard the sage leaves. Thread 2 olives lengthwise onto each of the remaining 8 skewers. Brush the grill or a grill basket with olive oil and grill the chicken for 2 minutes. Place the olives on the grill or in the grill basket. Grill, turning both chicken and olives once, for 4 or 5 minutes, or until the chicken is golden brown and the olives are crinkled. Sprinkle the chicken with salt to taste and remove from the grill.

Spread the bread crumb mixture over a warmed platter and arrange the souvlakia on top. Garnish with sage sprigs and lemon wedges. Serve immediately.