In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat until the mixture reduces and thickens into a sticky glaze (about 10-15 minutes).

Heat cooking oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper and sear skin side down until golden and crispy (about 5-7 minutes). Flip the chicken and cook for another 5 minutes until almost cooked through.

Pour the prepared glaze over the chicken and reduce the heat to medium-low, spooning the glaze over the thighs frequently until it becomes sticky and caramelized (another 10-15 minutes).

In a large bowl, combine shredded cabbage, shredded carrots, and sliced apple. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper, then drizzle over the slaw and toss gently. Stir in chopped parsley or chives.

Arrange the chicken thighs on plates alongside the autumn slaw and serve immediately.