Prepare the barbecue thirty minutes before eating until coals are glowing.
Rub chicken with half of the oil, half of the thyme, salt, and pepper.
Grill chicken skin-side down for 8 to 10 minutes per side until cooked through.
Place tomato halves on a foil tray and drizzle with remaining oil and honey.
Sprinkle tomatoes with remaining thyme and grill for 12 to 15 minutes.
Pulse cauliflower florets in a food processor until they reach a crumb consistency.
Heat maple syrup, vinegar, and curry powder in a pan for 2 minutes.
Mix the syrup mixture, nuts, onions, and herbs into the cauliflower and season.
Top the cauliflower salad with chicken and tomatoes and drizzle with remaining juices.