Season the chicken thighs with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Cook the chicken skin-side down for about 5-7 minutes until golden brown, then flip and cook for 3-4 minutes. Remove and set aside.

In the same skillet, add sliced onions and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another 30 seconds.

Add crisp apple slices and fresh thyme to the pan. Cook for 2-3 minutes until apples begin to soften.

Pour in apple cider and chicken broth, scraping browned bits from the bottom of the skillet. Bring to a simmer and nestle the chicken back in, skin-side up. Cover and simmer on low for 25-30 minutes until fully cooked.

Remove the chicken from the skillet and stir in Dijon mustard and heavy cream into the sauce. Simmer until slightly thickened.

Return the chicken to the sauce and warm through for a few minutes. Garnish with fresh thyme and serve with bread or greens.