In a small saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Stir and bring to a simmer for 10-15 minutes until thickened.

Heat a tablespoon of oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper and sear skin-side down for 5-7 minutes until golden brown.

Flip the chicken thighs and pour the apple cider glaze over them. Reduce heat and simmer for an additional 15-20 minutes until cooked through.

In a large bowl, toss shredded cabbage, carrots, and thinly sliced apple. In a small bowl, mix apple cider vinegar, celery seeds, salt, and pepper for dressing.

Drizzle dressing over slaw and toss. Serve chicken atop the vibrant slaw for a beautiful presentation.