Prepare the Brussels sprouts: remove the outer leaves and cut in 4 quarters.
Prepare the turnip: peel the turnips and cut in cubes.
Prepare the butternut squash: for this recipe, you do not need the whole butternut. Butternut squash is not a low carb veggie but does add a lot of flavour to this dish. Use the rest for another dish. Peel and cut in cubes as big as the turnips.
Prepare the chicken: cut in cubes as big as the turnips.
Set a skillet on medium-high. When hot, add the olive oil.
When the olive oil is shimmering, add the chicken blocks, the liquid smoke, a pinch of salt and a pinch of black pepper. Stir and sauté until lightly browned. This will take about 3 minutes. Spoon the chicken in a bowl.
Add the onions and add a pinch of salt. Stir constantly until the onion turns translucent. Add a few drops of water/ chicken stock if needed to not burn the onions. This will take 4 minutes.
Add the Brussels sprouts, turnips and butternut squash. Cook, stirring occasionally about 3 minutes. Add two tablespoons of chicken stock and cook another 7 minutes, stirring occasionally.
Stir in the apples, garlic powder, thyme, and cinnamon. Stir 30 seconds. Add 1/2 of the remaining stock and bring to a boil and cook until all liquid is evaporated (about 2 minutes) .
Add the reserved chicken and remaining broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.