In a small saucepan, combine the apple cider, honey, Dijon mustard, and minced garlic. Bring to a gentle simmer over medium heat and cook for 10-12 minutes until it thickens.

Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 6-7 minutes. Flip and cook for 5-6 minutes until nearly done.

Reduce heat to medium-low, pour the glaze over the chicken, and cook for 5-7 minutes, spooning the glaze over the chicken until cooked through and shiny.

In a mixing bowl, combine shredded cabbage, grated carrots, and apple slices. In another bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper, then pour over slaw and toss gently.

Serve the chicken alongside or on top of the slaw, garnished with parsley or chives.