Grilled Chicken with Simple Succotash

Rub each chicken breast with 1 tsp. of the seasoning; let stand at room temperature while making succotash and preparing the grill. Heat oil and butter in a large saucepan over medium-high heat; when butter is melted, add okra, corn, lima beans, bell pepper, onion, thyme, both salts, garlic, and pepper; sautÉ 5 minutes. Add cream and bring to a boil; cover pan. Reduce heat to medium-low and simmer 8 minutes, stirring once or twice, or until vegetables are tender and cream has reduced slightly. Prepare an outdoor grill with a medium-hot fire, or preheat a double-burner stovetop grill pan. Brush the grill rack or grill pan with a little oil. Grill chicken 10 to 12 minutes, turning once, or until thickest parts are no longer pink. Place a slice of red and yellow tomato on each of 6 plates; top with chicken and spoon succotash around chicken. Garnish with thyme sprigs.