In a bowl add plain yogurt, cinnamon, honey, salt, and lemon juice. Whisk it together until well combined.

Taste the dressing, and add more salt if necessary. You can also add pepper at this stage to deepen the sauce flavor, but it is completely optional. Set it aside.

Cut the boneless and skinless chicken breast into cutlets. Season them with salt and pepper on both sides.

Heat oil in a skillet over medium-low heat. Once hot, add the chicken cutlets. Cook without disturbing for 6 to 8 minutes, or until golden brown on one side. Flip the chicken and cook the other side until browned and fully cooked. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 to 10 minutes. Then cut the cooked chicken into small cubes.

Wash and cut the apple into small cubes, and cut the cooked chicken into small cubes as well.

Place the chicken cubes, apple, and dried cranberries in a large bowl. Drizzle with the dressing and toss until everything is well coated. Serve cold.