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Heat oven to 375°F.
Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with salt and pepper. Cook skin side down until the skin is browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove chicken and set aside on a plate.
Add the apples and saute in the rendered fat, stirring occasionally, until slightly caramelized, 2-3 minutes.
Add the apple cider vinegar to the skillet to deglaze, stirring up any browned bits from the bottom of the pan. Add the mustard, apple cider, and chicken broth, stirring to mix completely.
Nestle the chicken thighs in between the apple slices. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
Plate the chicken, and top with the apple slices, cider sauce, and fresh thyme to taste. Serve immediately.