There are two ways to make this recipe. Stovetop: Cut the chicken into bite-sized pieces. If chicken is raw, heat butter/coconut oil in large skillet or wok until melted. Add chicken and cook on medium/high heat until chicken is cooked through. (If chicken is precooked, cook the vegetables first, then add chicken.) While cooking, cut the apples and onion into bite-sized pieces (1/2-inch) and  slice the fennel bulb into thin slivers. Add all to skillet or wok; add spices and continue sautéing until all are cooked through and fragrant. This will take approximately 10-12 minutes. Oven: Preheat oven to 375 degrees. Grease a large baking sheet with butter or coconut oil. Chop the chicken and place on baking sheet. Cut onions and apples into bite-sized pieces and sprinkle on top of chicken. Thinly sliver the fennel bulb and scatter on top of onion/apple mix. Sprinkle with spices and place in the oven. Bake for 30-40 minutes until chicken is completely cooked through. Turn over once at about 20 minutes and add more coconut oil if needed. Enjoy!