Prepare the Glaze: In a small saucepan, combine 1 cup of apple cider, 1/4 cup of honey, 2 tablespoons of Dijon mustard, and 2 minced garlic cloves. Heat over medium heat, stirring occasionally. Allow to reduce for about 10 minutes, or until thickened.

Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season 4 chicken thighs with salt and pepper. Place the chicken skin-side down in the skillet, searing for 5–7 minutes until golden brown, then flip and cook for an additional 5 minutes.

Glaze the Chicken: Pour the thickened glaze over the partially cooked chicken. Reduce heat to medium and simmer for 5–8 minutes, spooning the glaze over the chicken occasionally.

Make the Slaw: In a large bowl, combine 2 cups of shredded cabbage, 1 cup of shredded carrots, and 1 sliced apple. In a separate bowl, whisk together 2 tablespoons of apple cider vinegar, 1 teaspoon of celery seeds, and a pinch of salt and pepper. Drizzle over the slaw and toss to combine.

Serve: Arrange the chicken on a serving platter beside the slaw, or serve atop the slaw.