Preheat oven to 350°F. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
Drain any excess fat leaving a tablespoon. Sauté shallots until translucent, then add garlic and cook for 30 seconds.
Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme. Return chicken to skillet, skin side up. Pour in enough cider to cover the chicken, leaving the skin out of the liquid.
Place skillet in oven and bake for 30 minutes. Add in the apples and continue to cook for 30 more minutes or until chicken is tender. Enjoy!
