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.