Preheat oven to 425F
Season the chicken on both sides with the five spice powder or cinnamon and sprinkle with salt and pepper.
In a large oenproof skillet, heat the oil over medium high heat. Blot the chicken with paper towels and add the to the pan skin down; add the shallots. Cook the chicken undisturbed until brown and crisp; about 5-8 minutes depending on thickness. Turn the shallots frequently while the chicken cooks.
Turn the breasts over and add the sage, apples and grapes. Add the vinegar and 1/4 cup of water to deglaze the skillet. Season with more salt and pepper.
Transfer the pan to the oven and roast ntil the chicken is cooked through and the grapes just start to wrinkle, about 8 minutes. Serve the chicken with the roasted grapes, apples and shallots alongside and any pan juices spooned on top.