Season one side of the chicken breasts with half of the allspice, turmeric and a few grinds of pepper. Set aside.
Slice bacon into 1-inch lengths and fry in a large skillet until almost crisp. Remove with tongs to paper towel. Drain all but 2 tbsp oil from the pan.
Add chicken, seasoned side down and sprinkle with the remaining spices. Brown on both sides, 3- 4 minutes per side, then remove to a plate.
Add onions and cook until softened and just beginning to brown, about 5 minutes. Add apples, turning so they brown on both sides.
Add lemon juice, chicken broth and honey and stir, scraping up any brown bits. Bring to a boil, then reduce to a simmer. Arrange chicken breasts on top, cover and cook for about 6-7 minutes or until chicken is cooked through and no longer pink inside. If the sauce seems too runny, remove the lid and let it reduce.
Serve with lightly sautéed green vegetables, like kale, collards or broccoli.