In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
Add the tomato paste and cook together with the cilantro mixture until well combined, about 1 minute. Add the diced tomatoes and 4 cups of water and stir until well blended to create a tomato broth.
Reduce the heat to low, add the white beans raw the chicken breast. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
Remove the chicken breast from the tomato broth, shred it and return it to the pot.
Serve over traditional Arabic rice pilaf and sprinkle fresh cilantro for garnish.