In a medium saucepan, combine 1 cup of apple cider, ¼ cup of honey, 2 tablespoons of Dijon mustard, and 2 minced garlic cloves. Heat over medium heat, stirring occasionally, until it simmers. Continue cooking for about 10–15 minutes, or until thickened.

While the glaze simmers, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season 4 chicken thighs with salt and pepper; place them skin-side down in the skillet. Sear for 6–7 minutes until golden and crispy. Flip and cook for another 5–6 minutes, until nearly cooked through.

Once cooked, pour the sticky apple cider glaze over the chicken in the skillet. Reduce heat to low and gently stir to coat evenly. Simmer in the glaze for an additional 5–7 minutes, until thick and sticky, and chicken is fully cooked.

In a large bowl, toss together 4 cups of shredded cabbage, 1 cup of shredded carrots, and 1 thinly sliced apple. In a small bowl, whisk together 2 tablespoons of apple cider vinegar, 1 teaspoon of celery seeds, and a handful of chopped parsley or chives. Drizzle over slaw just before serving.

On a large serving platter, arrange the sticky apple cider chicken alongside the crisp autumn slaw. Serve immediately for the best experience, showcasing vibrant colors and textures.