In a medium saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Heat over medium heat, stirring frequently, until the mixture comes to a gentle simmer. Allow it to simmer for about 15 minutes, or until thickened enough to coat the back of a spoon.

While the glaze simmers, heat 2 tablespoons of oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the hot skillet. Sear for about 6-8 minutes until the skin is golden brown and crispy.

Once the chicken is cooked nearly through, pour the prepared apple cider glaze over the chicken thighs. Reduce the heat to low, allowing the glaze to gently bubble. Baste the chicken with the glaze every few minutes for about 5-10 minutes, or until the chicken is fully cooked and the glaze has turned sticky and caramelized.

While the chicken is glazing, prepare the slaw in a large bowl. Combine the shredded cabbage, grated carrots, and thin apple slices. In a small bowl, whisk together apple cider vinegar, salt, and celery seeds, then pour over the slaw mixture. Toss everything together until well combined.

To serve, place a generous scoop of the crispy slaw on each plate and top it with the sticky apple cider chicken.