Preheat the grill on medium heat.
Toss the chicken and carrots with 2 tablespoons olive oil, salt, garlic, maple syrup or honey and caraway seeds. Arrange in a single layer in a baking dish with the mandarin halves, flesh side up.
Grill for about 20 minutes. Turn the chicken and carrots. Stir in the chickpeas and walnuts to coat evenly with oil and pan juices.
Continue cooking until the breasts are golden and cooked through.
Remove the chicken, carrots, chickpeas and walnuts, strain the liquid at the bottom of the baking dish into a bowl and squeeze out the juice from the mandarins.