In a medium saucepan over medium heat, combine apple cider, honey, Dijon mustard, and minced garlic. Stir well and let simmer for 10 minutes until it thickens.

In a large skillet, heat vegetable oil over medium-high heat. Season chicken thighs with salt and pepper, then sear skin-side down for 6-7 minutes until golden brown.

Flip the chicken and pour the glaze over. Reduce heat to medium, basting every couple of minutes for 10-12 minutes, until internal temperature reaches 165°F.

In a large mixing bowl, combine shredded cabbage, shredded carrots, and sliced apple. In a small bowl, whisk together apple cider vinegar, celery seeds, salt, and pepper; drizzle over slaw and toss gently.

Plate the glazed chicken alongside the slaw and serve immediately.