Thoroughly rinse produce and pat dry. Finely dice celery and onion. Mince garlic. Chop parsley. Core and dice apple into 1/2" pieces. On a separate cutting board, cut chicken breasts into 1" pieces. In a small dish, whisk the bouillon cube with 1 cup warm water until dissolved.

Bring a medium pot of jasmine rice, 1 cup of water and a pinch of salt to a boil. Reduce heat, cover, and simmer until all water has been absorbed, about 10 minutes. Remove from heat, salt and pepper to taste, and fluff with a fork before serving.

Heat 1 Tbsp. olive oil in a medium pan. Once warm, add the diced chicken and sear for about 5 minutes, until both sides are lightly browned.

In a medium pan, warm 1 Tbsp. olive oil, celery, onion, and garlic over medium-high heat, stirring occasionally until vegetables are softened, about 6 minutes. Add apples and cook mixture, stirring occasionally, for 5 minutes. Add curry powder, cinnamon, and cumin and continue to cook, stirring often. Add the bouillon liquid and chicken. Cover with a lid, bring liquid to a boil, and simmer for 15 minutes, until the chicken is cooked throughout with an internal temperature of 165 degrees and the curry has thickened. Salt and pepper to taste. Remove from heat.

Compose a mound of jasmine rice on the plate. Ladle the chicken curry over the rice. Garnish with fresh parsley and a crack of black pepper.