In a saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat, stirring occasionally, until the mixture thickens and coats the back of a spoon—about 10-15 minutes.

Heat 2 tablespoons of oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the hot skillet. Cook until golden brown and crispy, about 6-7 minutes, then flip and cook until nearly done.

Pour the prepared glaze over the chicken in the skillet. Reduce the heat to low and gently cook for 5-10 minutes, frequently spooning the glaze over the chicken until it’s sticky and beautifully caramelized.

In a large bowl, combine shredded cabbage, carrots, and thin apple slices. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper, then drizzle this dressing over the slaw. Toss to combine and coat all the veggies.

Serve the sticky chicken on plates, spooning extra glaze from the skillet on top, and add a generous helping of the fresh slaw alongside. Garnish with fresh herbs for that extra pop of color and flavor.