Step 1: Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides. This ensures crispy skin and well-seasoned meat.
Step 2: Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Once shimmering, add chicken thighs, skin-side down. Cook for 6-8 minutes until the skin is golden brown and crispy.
Step 3: Flip the chicken thighs and cook on the other side for another 5-7 minutes, until cooked through and internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside on a plate, reserving any drippings in the pan.
Step 4: Add diced apples to the same skillet. Cook for 3-5 minutes, stirring occasionally, until they begin to soften. If the pan is too dry, add a tiny splash of water or chicken broth.
Step 5: Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Step 6: Pour in soy sauce, apple cider vinegar, and honey (or maple syrup). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Step 7: Whisk in the cornstarch slurry. Continue to simmer, stirring constantly, for 2-3 minutes, or until the sauce has thickened to a glossy, glaze-like consistency.
Step 8: Return the cooked chicken thighs to the skillet, nestling them into the apple soy glaze. Spoon the glaze over the chicken, ensuring each piece is well coated. Let it simmer gently for 2-3 minutes to allow the flavors to meld and the chicken to warm through.
Step 9: Garnish with chopped fresh chives (or green onions) and a sprinkle of sesame seeds, if desired. Serve immediately with your favorite sides.