Preparations: 

Heat 1 tbsp. olive oil in a pan and give the rosemary springs a quick roast. 
Mix olive oil, cumin, chiliflakes, salt and pepper with the rosemary and marinate the chicken. 

Roast the chicken on the skin side in a pot for 5-6 minutes on medium heat. Make sure the skin gets crispy. Flip the chicken and roast the other side for 1 minute. 

Cut the pears into pieces. Peel and cut the beets into thing slices. To get paper thing cuts, use a mandolin cutter. 

Mix the salad, pears, beets and blackberries into a bowl. Spread the goat cheese on top. 

In a small bowl, mix lemon juice, olive oil, salt and pepper. 

Heat up a dry pan, and roast the walnuts until lightly colored. Add honey. 
Let them to cool. When cooled chop them into chucky pieces. 

Cut the chicken into slices, and place them in the bowl with the salad. Add the dressing and top with the honey-glazed walnuts. 

Serve. 

*Other chicken cuts can be used for this dish.