Add the chicken to the bottom of a medium-sized saucepan, and season both sides with salt and pepper.

Add the thyme sprigs to the pan and pour the apple juice on top. Turn the heat to high and bring to a boil. Immediately reduce the heat to low, cover the pot, and simmer just until the chicken is cooked through, 15 to 20 minutes.

Remove the chicken from the cooking liquid and place it on a plate to cool to room temperature. Discard the thyme, but do not throw out the cooking liquid -- simply set the pan aside.

Once the chicken is cool enough to touch, you can use your hands to shred it off of the bones. Then finely chop it and add it to a large mixing bowl.

Add 3 tablespoons of the cooking liquid that you set aside, cilantro, scallions, yogurt, sesame oil, salt and Togarashi. Mix to blend and set aside. (Now you can throw out the remainder of the cooking liquid.)

Gently wash and dry the apples, being careful not to tear any stems off.

Cut about 1/2-inch off of the top of each apple, and then use a melon scoop to carefully scoop out a circle that includes the seeds, from each apple. (Do not throw out the scoops of apple!)

To avoid browning, cover the apples with their tops as you continue to prepare them.

Then cut off any apple flesh from around the seeds of each apple scoop. Finely chop this, and add it to the chicken mixture.

Now add about 1 tablespoon or so of the chicken mixture to the inside of each hollowed out apple, covering the rim a bit.

Gently place the apple tops (lids!) over the chicken salad.