In a medium saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Bring to a gentle simmer, cooking for 10-12 minutes until thickened.

Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, searing skin-side down for 6-7 minutes until golden brown.

Flip the chicken thighs, pour the glaze over them, reduce heat to medium-low, cover, and cook for another 10-12 minutes until sticky and caramelized.

Combine shredded cabbage, grated carrots, and thin apple slices in a large bowl. In a separate bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper. Pour over slaw and toss to coat just before serving.

Once chicken is cooked, remove from heat. Serve each thigh with a portion of autumn slaw, garnished with fresh herbs.