Place the chicken breast in a pan over medium heat with a teaspoon of olive oil, black pepper and salt and cook for 2 minutes then transfer to a baking tray and cook in a pre-heated oven (200°C) for 20 minutes.
Meanwhile, in a pot place the halved cherry tomatoes, tomato paste, chopped spring onion and cook over medium heat for around 5 minutes. Add saffron and cook for another 2 minutes
Mix the boiled white beans with hazelnut oil and set aside.
Peel and slice the kohlrabi and transfer to a pan with a teaspoon of olive oil and cook over medium heat for 5 minutes. Add the saffron filaments and cook for another 2 minutes then remove and set aside. Use the same pan to roast 8 cherry tomatoes.
Cut the cooked chicken breast into thick slices and add it to the tomato and saffron mixture.
For the plating, start by placing white beans, followed by roasted cherry tomatoes, cooked chicken, kohlrabi and feta cubes. Sprinkle dried thyme and serve.