For brine: Mix together all ingredients and stir until honey, salt and sugar are dissolved.

For chicken: Place chicken breasts in medium-sized bowl which contains the brine and refrigerate for 1 1/2 hours.  Remove chicken and pat dry with a paper towel.  Lightly coat with vegetable oil. Grill over medium heat allowing chicken to develop grill marks (approx. 8 minutes) and flip over for an additional 8 minutes.  Mix peach preserves, lemon juice and chives and lightly glaze chicken further caramelizing while still on the grill.  Set aside.

For peaches: Sprinkle sugar and bourbon evenly on a large dinner plate.  Place peaches face down on the sugar mixture and allow to macerate for at least 30 minutes.  Coat exposed flesh lightly with canola oil.  Grill over high heat, creating grill marks.  Remove and set aside.

For salad: Mix all ingredients together in a salad bowl, then equally portion on to 4 individual plates.

Assembly
Place grilled chicken breast on top of salad.  Place grilled peach halves along side.  Drizzle remainder of glaze (to thin glaze out to dressing consistency, whisk in a little water and 2 tablespoons of extra virgin olive oil)

Prepare a syrup by simmering candy, sugar and water in a small saucepan until sugar and candy is completely dissolved.  Let cool to room temperature.  Place plum halves and syrup in a large resealable plastic bag; let marinate for 1/2 hour.  Remove plums from bag and drain well.  Pat dry with paper towels then coat with non-stick cooking spray.  Grill over medium heat, cut side down, and grill until well-marked and tender.  Turn and grill over indirect heat until fruit is tender; set aside.

To prepare crumble, preheat oven to 400°F. and lightly butter 4 individual baking dishes.  Toss plum slices with 1/4 cup sugar and let stand for 15 minutes.  Transfer to prepared dishes and set aside.  Stir together remaining 1 cup sugar with flour, oats and cloves, then stir in melted butter; sprinkle over plums.  Bake for 30 to 40 minutes or until top is golden brown.  Place grilled plum halves onto crumbles and top with vanilla ice cream.  Garnish with mint, if desired.