Season chicken thighs with salt and pepper.
Sear thighs in a pan until caramelized.
Dust thighs with flour and season with salt, pepper, chili flakes, and lemon zest.
Cook bacon until crisp in the same pan.
Add onions and garlic to the pan.
Add lemon wedges and fresh herbs to the pan.
Deglaze with cider and simmer until reduced.
Stir in chicken stock and bring to a simmer.
Return chicken thighs to the pan, skin side up.
Zest remaining lemon over chicken and season with salt, pepper, and chili flakes.
Roast in the oven until crispy, about 20 minutes.
Serve garnished with sliced lemon and fresh herbs.
