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

Heat oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, sear skin-side down for about 5-7 minutes, flip and cook for an additional 5 minutes.

Pour the sticky glaze over the chicken, reduce heat to medium-low, and cook for another 7-10 minutes, spooning glaze over chicken until cooked through.

In a large bowl, combine shredded cabbage, carrots, and diced apple. In a small bowl, whisk together apple cider vinegar, celery seeds, and salt, then drizzle over the slaw and toss.

Arrange glazed chicken thighs on a platter with the autumn slaw. Garnish with parsley or chives and serve immediately.