Whisk together the honey and smoked paprika in a small mixing bowl, then whisk in the olive oil. Brush the chicken breasts with this mixture then arrange on a lined baking tray. Cover and chill until needed.
Prepare the saffron rice by placing the chicken stock and saffron strands in a large saucepan.
Bring to the boil over a moderate heat then add the rice. Bring back to the boil, then reduce to a simmer and cover tightly with a lid. Simmer for 15-20 minutes until the rice has absorbed the stock, then remove from the heat allow to stand covered with the lid for a further 10 minutes.
Preheat the oven to 200°C and bake the chicken breasts for 20-25 minutes until cooked through and the juices run clear when pierced.
Heat the olive oil in a large saucepan over a medium heat and sweat the onion for 4-5 minutes stirring occasionally. Add the chopped tomatoes and stir well to combine. Add the saffron rice to warm through and adjust the seasoning as necessary; keep warm.
Meanwhile, heat a large saucepan over a moderate heat until hot. Add the white wine and mussels and cover with a lid. Steam the mussels for 3-4 minutes, shaking occasionally, until cooked. Remove from the heat and discard any mussels that haven't opened.
Remove half of the mussels from their shells and keep the other half in their shells.
Remove the chicken when ready and arrange on serving plates.
Spoon some of the rice around it and then garnish with the mussels and runner beans before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.