In a small saucepan, combine 1 cup of apple cider, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 2 cloves of minced garlic. Simmer over medium heat for about 10 minutes, stirring occasionally until thickened.

Heat 2 tablespoons of oil in a large skillet. Season 4 chicken thighs with salt and pepper, sear skin-side down for 6-8 minutes. Flip and cook for an additional 5-6 minutes until nearly cooked through.

Pour the thickened glaze over the seared chicken. Reduce heat to medium-low and spoon glaze over thighs for about 5 minutes, allowing it to caramelize.

In a bowl, combine 4 cups shredded cabbage, 1 cup grated carrots, and 1 sliced apple. In another bowl, whisk together 2 tablespoons apple cider vinegar, 1 teaspoon celery seeds, and season with salt and pepper. Pour over cabbage mixture and toss well.

Plate the sticky apple cider chicken alongside a generous serving of autumn slaw.