Prepare the Glaze: In a saucepan, combine the apple cider, honey, Dijon mustard, and minced garlic. Simmer over medium heat for about 10-15 minutes, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon.

Cook the Chicken: Season chicken thighs generously with salt and pepper. Heat a skillet over medium-high heat and sear the thighs skin-side down for about 5-7 minutes, or until golden brown. Flip and cook for an additional 5 minutes, ensuring they reach an internal temperature of 165°F.

Glaze the Chicken: Pour the prepared apple cider glaze over the cooked chicken, reducing the heat to low. Baste the chicken with the glaze every couple of minutes for about 5-10 minutes, until it becomes sticky and caramelized.

Make the Slaw: In a large bowl, combine the shredded cabbage, carrots, and apple slices. Drizzle the mixture with apple cider vinegar, adding celery seeds, salt, and pepper. Toss until well coated; set aside to allow flavors to meld.

Plate the Dish: Serve the sticky chicken over or alongside the vibrant slaw. Garnish with fresh herbs like parsley or chives for an extra touch of color and flavor.