In a medium saucepan, combine apple cider, soy sauce, Worcestershire sauce, and brown sugar. Add the diced onion, grated garlic, rosemary, thyme, Dijon mustard, ginger, nutmeg, and diced apple. Bring to a boil over medium heat for about 5 minutes.

Reduce the heat to low and let the glaze simmer for about 10-15 minutes, stirring frequently until it thickens.

Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and smoked paprika.

Heat avocado oil in a large skillet over medium-high heat. Sear the chicken skin-side down for about 6-7 minutes or until golden brown.

Flip the chicken and pour the glaze evenly over it. Cover the skillet with a lid.

Preheat the oven to 375°F (190°C) and transfer the covered skillet to the oven. Bake for 25-30 minutes until the chicken is cooked through.

Let the chicken rest for a few minutes before serving.