In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Bring to a simmer over medium heat, stirring occasionally. Let it reduce for 10-12 minutes until it thickens enough to coat the back of a spoon, has reduced by about half, and has a deep amber color.

While the glaze reduces, pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper. Heat cooking oil in a large skillet over medium-high heat until shimmering.

Place chicken thighs skin-side down in the hot skillet. Sear undisturbed for 5-7 minutes until the skin turns golden brown and releases easily from the pan. Flip and cook for another 5 minutes until nearly cooked through and internal temperature reaches 160°F.

Pour the reduced apple cider glaze over the chicken in the skillet. Lower heat to medium-low and cook for 3-4 minutes, spooning the glaze over the thighs every 30 seconds. The glaze will become sticky and caramelized, creating a beautiful lacquered finish. Chicken is done when it reaches an internal temperature of 165°F.

While the chicken glazes, combine shredded cabbage, carrots, and thinly sliced apple in a large bowl. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Drizzle this dressing over the slaw and toss gently to combine. Stir in chopped fresh parsley or chives just before serving.

Arrange the sticky apple cider chicken thighs on plates alongside generous portions of the crisp autumn slaw. Serve immediately to enjoy the perfect harmony of sticky, sweet chicken and refreshing, crunchy slaw.