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Over medium high heat, heat 1 tablespoon of butter or oil in a skillet. Add the chicken, season with salt and pepper, and cook until lightly browned and no longer pink inside. Transfer the chicken to a plate.
Add the remaining tablespoon of butter or oil to the skillet and cook the onions until soft and translucent, 5-7 minutes. Add paprika, cinnamon, salt, and pepper, and cook for 1 more minute. Pour in the Chardonnay and add the apples. Stir the mixture to coat the apples evenly and spread them out in the pan. Simmer for 5 minutes, or until the apples reach desired consistency.
Fold back in the chicken and heat for 1-2 more minutes, until heated through.
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