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Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, ½ teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 ½ tablespoons bacon drippings from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining ½ teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in ½ cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining ½ cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.