Wash and slice 2 Honeycrisp apples and 1 red onion. Pat 4 bone-in chicken thighs dry with paper towels, then season both sides with onion powder, garlic powder, smoked paprika, thyme, rosemary, salt, and pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the seasoned chicken thighs skin-side down for 4-5 minutes until golden brown.

Add the sliced red onion and apples to the skillet and sauté for about 3 minutes until the onion is translucent and the apples start to soften.

Remove the chicken from the skillet. In the same skillet, add 2 tablespoons of salted butter and 4 minced garlic cloves, stirring for 30 seconds until fragrant. Pour in 1 cup of apple cider and ½ cup of chicken broth or white wine.

Return the chicken to the skillet, spooning the apples and onions over the top. Simmer for about 3-5 minutes, then transfer to a preheated oven at 375°F and roast for 25-30 minutes.

Once cooked, remove from oven and let rest for a few minutes. Thicken the sauce with 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water if desired.