Can I get ride of dichlorobenzene in honey?
Just theoretically, if you were to heat the honey (primarily fructose and glucose) to 373 K, the boiling point of water, it would speed up the evaporation of the dichlorobenzene (vapor pressure ~8,000 Pa). That might be enough to get rid of the odor, if kept at that temperature for a few days.

That said, the flavor of the honey would likely be destroyed, as well. Even though pasteurization of honey is not normally recommended, that only requires heating to 145° F (336 K) for 30 minutes, and it still changes the flavor. 

So toss the honey, or use it as an embalming agent (see also National Geographic). The dichlorobenzene "moth flakes" should make this honey even more effective!