Preheat the oven to 200°C.
Heat a griddle pan and rub the chicken breast with olive oil and seasoning.
Griddle the chicken skin-side-down for 5 minutes until golden.
Turn the chicken over and top with crumbled feta and chopped thyme.
Bake the chicken on a tray for 8 minutes until fully cooked.
Roast cherry tomatoes with olive oil on a baking sheet for 10 minutes.
Drizzle balsamic vinegar over the tomatoes and roast for 3 more minutes.
Boil the halved potatoes in salted water for 10 minutes until soft.
Drain the potatoes and fry in olive oil until golden brown.
Serve the chicken on ciabatta with tomatoes on top and potatoes on the side.