Pat the chicken dry with paper towels and season all over with 2 teaspoons Goya All Purpose Seasoning or kosher salt and ½ teaspoon ground black pepper. Spread the flour in a shallow dish and dredge the chicken in the flour to coat, shaking off excess. Transfer the coated chicken to a plate and set it aside.
In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the apples to the pan and cook the apples, stirring occasionally, until lightly browned and softened, about for 6 to 8 minutes. Transfer the sautéed apples to a second plate and set them aside.
In the now-empty skillet, melt 1 tablespoon of butter with 1 tablespoon of oil over medium-high heat. Add half of the chicken and cook until it's golden brown and registers 160°F (71°C), about 3 minutes per side.
Transfer the cooked chicken to a clean plate and tent with aluminum foil. Wipe the skillet clean with paper towels and repeat the process with 1 tablespoon of butter, and 1 tablespoon of oil, and the rest of the chicken.
Heat the remaining 1 tablespoon of butter with 1 tablespoon of oil in the now-empty skillet over medium-high heat until it's just smoking. Add the chopped onion and cook until softened and well browned, about 7 minutes. Add the minced garlic, thyme, chicken bouillon, and pepper, and cook, stirring, until the garlic is fragrant, about 1 minute.
Pour in the apple cider and water. Increase the heat to high and bring the mixture to a boil. Cook, uncovered, stirring occasionally until the liquid is reduced by approximately half, about 5 minutes. Add the heavy cream and bring to a boil. Cook until the sauce has thickened slightly, about 5 to 7 minutes.
Return the cooked chicken to the skillet and cook, turning it to coat with the sauce, until it's heated for about 2 minutes. Stir in the apple cider vinegar and sautéed apples.
Taste the sauce and adjust the seasoning if necessary. Transfer everything, including the chicken, apples, and sauce, to a shallow serving platter. Sprinkle with chopped chives for garnish. Serve.