In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat, stirring occasionally, until the mixture reduces and thickens into a sticky glaze that coats the back of a spoon, about 10-12 minutes.

Heat cooking oil in a large skillet over medium-high heat. Pat chicken thighs dry and season generously with salt and pepper. Place them skin side down and sear until the skin is golden and crisp, about 5-7 minutes.

Flip chicken and continue cooking for another 5 minutes until almost cooked through.

Pour the prepared apple cider glaze over the chicken in the skillet. Reduce heat to medium-low and cook gently, spooning the glaze over the thighs frequently, until the glaze becomes sticky and caramelized. Check that internal temperature reaches 165°F.

While chicken cooks, combine shredded cabbage, shredded carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper.

Drizzle dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives.

Let chicken rest for a few minutes, then arrange on plates alongside the crisp autumn slaw. Serve immediately.