In a medium saucepan, combine 1 cup of apple cider, ¼ cup honey, 2 tablespoons Dijon mustard, and 2 cloves of minced garlic. Heat over medium heat and bring to a gentle simmer, stirring occasionally. Let the mixture simmer for about 10 minutes, or until it thickens enough to coat the back of a spoon.

While the glaze simmers, season four skin-on chicken thighs generously with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Add the chicken, skin-side down, and sear for 6-8 minutes until golden brown. Flip and cook for an additional 5-7 minutes until nearly cooked through.

Reduce the heat to medium and pour the thickened apple cider glaze over the seared chicken thighs. Baste the chicken with the sauce for a few moments and let it cook undisturbed for about 5-10 minutes, allowing the glaze to caramelize.

In a large mixing bowl, combine 2 cups of shredded cabbage, 1 cup shredded carrots, and 1 thinly sliced large apple. Toss for an even mix. In a small bowl, whisk together 2 tablespoons apple cider vinegar, a pinch of salt, pepper, and optional celery seeds. Drizzle this dressing over the slaw and toss well to combine.

Plate the sticky chicken thighs next to a generous helping of the autumn slaw. Garnish with fresh herbs, such as chopped parsley or chives, for presentation.