In a small saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Stir occasionally and let it simmer for about 10-12 minutes until it thickens and coats the back of a spoon.

Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, and place them skin-side down in the hot skillet. Sear for 5-7 minutes until golden brown.

Flip the chicken and cook for an additional 5-6 minutes. Pour the prepared glaze over the chicken, reduce heat to medium-low, and cook for around 5-8 minutes, spooning the glaze over the chicken periodically.

While the chicken is finishing, prepare the slaw by combining shredded cabbage, carrots, and apple slices in a large bowl.

In a small bowl, whisk apple cider vinegar, celery seeds, salt, and pepper, then drizzle over the slaw and toss to combine.

To serve, plate the chicken alongside or over the slaw and drizzle any remaining glaze over the chicken.