Start by slicing the Honeycrisp apples and red onion. Season the bone-in chicken thighs generously with salt, pepper, onion powder, garlic powder, smoked paprika, fresh thyme, and rosemary. Ensure the thighs are well-coated and set aside while you gather your cooking equipment and heat the skillet.

In a large skillet, pour in about two tablespoons of olive oil and heat over medium-high until shimmering. Carefully add the seasoned chicken thighs skin-side down, cooking for 5-7 minutes until golden brown and crisp. Flip the thighs to brown the other side, about 5 minutes more, and then remove from the skillet.

Reduce the heat to medium and melt two tablespoons of salted butter in the same skillet. Once melted, add the sliced red onion and apples, sautéing for about 3-4 minutes until they soften and begin to caramelize, stirring occasionally to ensure even cooking and flavorful browning.

Stir in 2-3 cloves of minced garlic, followed by the apple cider, chicken broth (or white wine), and Dijon mustard. Bring to a gentle simmer, allowing the sauce to cook for 5 minutes until it thickens slightly and the flavors meld together beautifully.

Return the seared chicken thighs back into the skillet, ensuring they are submerged in the sauce. Cover the skillet and reduce heat to low, allowing the chicken to simmer for 15-20 minutes until the internal temperature reaches 165°F (74°C) and the meat is tender.