In a small saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic cloves. Stir frequently and let it simmer for about 10 minutes, until the mixture thickens to a sticky consistency that coats the back of a spoon.

While the glaze simmers, heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper on both sides, then place them skin-side down in the hot skillet. Sear for about 5–7 minutes until golden brown and crisp.

Once the chicken has a nice sear, carefully flip the thighs and pour the prepared apple cider glaze over them. Reduce the heat to medium-low, allowing the glaze to bubble gently. Cook for an additional 15–20 minutes, basting occasionally, until the chicken is sticky and caramelized.

In a large mixing bowl, combine shredded cabbage, shredded carrots, and thinly sliced apple. In a separate bowl, whisk together apple cider vinegar, celery seeds, and a pinch of salt and pepper. Drizzle the dressing over the cabbage mixture and toss well.

To serve, plate the sticky apple cider chicken alongside a generous portion of the autumn slaw and garnish with freshly chopped parsley or chives.