Begin by patting the chicken thighs dry with paper towels; season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

Heat a tablespoon of avocado oil in a large skillet over medium-high heat. Place the seasoned chicken skin-side down and sear for 5-7 minutes until golden; flip and cook for another 3-4 minutes.

In the same skillet, lower the heat to medium and sauté one diced onion, minced garlic, and ginger for 3-4 minutes until fragrant.

Add 1 cup of apple cider, 2 tablespoons of Worcestershire sauce, 1 tablespoon of brown sugar, and a spoonful of Dijon mustard. Stir in fresh rosemary and thyme and let simmer.

Return the seared chicken thighs to the skillet, top with thin apple slices, and simmer gently for 15-20 minutes, basting every 5 minutes.

Remove from heat, discard herb stems, let the chicken rest for a few minutes, then serve drizzled with the glaze and garnished with apple slices.