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Preheat oven to 400ºF.
Place chicken in a bowl and toss with olive oil, rosemary, poultry seasoning, 1 tsp. salt, ½ tsp. black pepper, and ground cinnamon. Toss well to coat.
Heat butter in a large oven-safe skillet over medium. Add chicken, skin side down, and cook, undisturbed, until golden-brown and crispy, about 6-7 minutes. Turn and cook 1 minute. Transfer to a plate.
Add onion and carrots to pan (there should be enough residual fat from the chicken to cook the vegetables). Cook until softened, about 5 to 6 minutes or until onions are translucent.
Stir in celery and garlic. Season with remaining ½ tsp. salt and ¼ tsp. black pepper.
Stir in wild rice and thyme; let rice toast for 1 to 2 minutes. Add broth and apple cider vinegar.
Nestle chicken thighs back into pan (skin side up), cover, bring to a boil, and transfer pan to the oven. Cook for 35 minutes.
Uncover and cook for an additional 15 to 20 minutes, until the rice is tender.