Cook buckwheat: Rinse buckwheat groats. In a small pot, combine buckwheat with 180ml (2 cups) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and buckwheat is tender. Fluff with a fork.

Prepare cabbage: While buckwheat cooks, thinly slice cabbage, onion, and dice apple. Mince garlic.

Cook chicken: Pat chicken breasts dry and season with salt and pepper. In a large skillet, heat 5g of olive oil over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.

Braise cabbage: Add the remaining 5g of olive oil to the same skillet. Add sliced onion and cook until softened, about 3 minutes. Add garlic, sliced cabbage, and caraway seeds. Sauté for 3-5 minutes until cabbage begins to soften. Stir in diced apple, chicken broth, and apple cider vinegar. Bring to a simmer, cover, and cook for 5-7 minutes, until cabbage is tender-crisp.

Slice chicken breasts and serve alongside the braised cabbage and buckwheat.