In a medium saucepan over medium heat, combine 1 cup of apple cider, 2 tablespoons honey, 2 tablespoons Dijon mustard, and 2 minced garlic cloves. Stir and simmer for about 10 minutes until thickened.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season 4 chicken thighs with salt and pepper and place them skin-side down. Sear for 5-7 minutes until golden.

Flip the thighs and cook for an additional 5 minutes until nearly cooked through.

Pour the thickened glaze over the chicken thighs. Reduce heat to medium-low and allow to caramelize for about 5-10 minutes.

In a large mixing bowl, combine 3 cups of shredded cabbage, 1 cup of julienned carrots, and 1 cup of thin apple slices. Add 2 tablespoons of apple cider vinegar, salt, pepper, and optional celery seeds. Toss well.

Plate each chicken thigh next to a generous serving of slaw, garnishing with fresh herbs before serving.