Combine the first three ingredients, plus ⅛ teaspoon of salt and ⅛ teaspoon of pepper in a saucepan and cook until mixture is a thin, syrupy consistency. Let cool.
Combine the next six ingredients in a large bowl; add the beans and shallots and toss well.
Season the chicken with ⅛ teaspoon of salt and ⅛ teaspoon of pepper.
Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.