Heat ½ tbsp of the olive oil in a small pan over a medium heat. Add the garlic and ginger and fry for 1-2 minutes, then add the tomatoes, treacle and vinegar and simmer for 10 minutes, stirring occasionally, until thickened.
Meanwhile, cook the succotash. Heat ½ tbsp of the oil in a large frying pan over a medium heat and fry the pepper and courgette for 2 minutes. Add the broad beans and sweetcorn and cook for a further 3-4 minutes, stirring, until heated through. Stir in the basil or parsley and season with freshly ground black pepper. Keep warm.
Finally, heat a large cast-iron griddle pan over a high heat. Brush the chicken fillets with the remaining oil and cook in the hot pan for 2-3 minutes per side, until seared and cooked through, turning once.
Serve the chicken with the smoky sauce and the succotash on the side.