Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning them with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Sauté for about 5-7 minutes, until browned and cooked through. Remove and set aside.

Reduce heat to medium-low and add the chopped bacon. Cook for about 8 minutes or until crispy, stirring to avoid burning. Remove bacon and place on a paper towel-lined plate.

Increase heat back to medium-high and add the Brussels sprouts, sweet potato, and onion. Sprinkle remaining ½ teaspoon kosher salt and sauté for approximately 10 minutes until crisp-tender and caramelized.

Mix in the cubed apples, minced garlic, thyme, and ground cinnamon. Cook for 1-2 minutes, then add ½ cup of chicken broth and bring to a boil until most liquid evaporates.

Return the cooked chicken and remaining ½ cup of chicken broth to the skillet. Stir and cook for 2 minutes over medium heat until heated through.

Stir in the reserved bacon and cook for 1 more minute until heated through, then remove from heat and serve warm.