In a medium saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Stir constantly until it simmers and thickens, about 10-15 minutes.

Heat a large skillet over medium-high heat and add olive oil. Season chicken thighs with salt and pepper, sear skin-side down for 5-7 minutes, then flip and cook for 4-5 minutes.

Pour the glaze over the seared chicken, reduce heat, and simmer for 10 minutes until sticky.

Combine shredded cabbage, carrots, and apple slices in a bowl. In a separate bowl, whisk apple cider vinegar, celery seeds, salt, and pepper, then pour over slaw and toss.

Plate the chicken with the slaw, drizzling remaining glaze over chicken if desired.