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Season chicken thighs with salt; set aside.
Heat oil in a large skillet over medium heat. Add thighs; cook until browned on both sides, 7 to 10 minutes. Transfer to a plate; set aside.
Cook bacon in the skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; drain excess grease from the skillet.
Cook onion in the skillet over medium heat until soft, 5 to 7 minutes. Add 1 cup chicken broth and 1 cup apple cider; cook until reduced by half, about 10 minutes. Add cooked bacon, apples, sage, and thyme; simmer for 2 minutes. Add remaining 1 cup each chicken broth and apple cider.
Return chicken thighs to the skillet; reduce heat to medium-low. Cook and stir until thighs are no longer pink in the centers, about 15 minutes.
Transfer thighs to a serving platter. Remove skillet from heat; add butter, swirl to combine with sauce. Pour sauce over thighs.