Pat the chicken dry. Whisk the ½ cup olive oil, paprika, cumin, salt and pepper in a bowl. Place in a sealable bag and add the chicken. Seal bag and massage chicken to evenly coat.
Cook for 10 minutes or so, depending on the thickness of the chicken. Flip, cooking another 10 minutes until internal temperature reaches 165 degrees Farhenheit. An instant read thermometer is great for checking internal temperatures.
Remove chicken and let rest.
While chicken rests, slice apples into thin wedges. Toss in 2 tablespoons of olive oil. Place apples on indirect heat of the grill. Grill apple slices, 3 to 5 minutes until just beginning to see grill marks on both sides. Remove from grill.
Slice chicken and arrange on a platter with the apples. Drizzle accumulated juices over the chicken and serve.