In a small bowl, combine paprika, ground thyme, onion powder, garlic powder, salt, and pepper. Season both sides of each chicken thigh generously with this mixture.

Heat the olive oil in a large oven-safe skillet (cast iron is perfect) over medium-high heat. Once hot, carefully place the chicken thighs skin-side down in the pan.

Sear for 5 minutes without moving them – this develops that gorgeous golden crust. Flip and sear the other side for 5 minutes. Transfer the chicken to a plate.

In the same skillet, melt the butter over medium heat. Add the sliced onion and cook for 2 minutes, stirring occasionally, until it starts to soften.

Add the minced garlic and sliced apple, cooking for 1 more minute until fragrant. You're building an aromatic base that will flavor the entire sauce.

Pour in the apple cider and chicken broth, stirring gently to combine. Let it simmer for 2 minutes.

Nestle the seared chicken thighs back into the pan, skin-side up. Spoon some of the sauce over the top of each piece. Tuck the rosemary sprigs around the chicken.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is fully cooked through (165°F internal temperature at the thickest part).

Remove from the oven and let the chicken cool for 5-10 minutes before serving. This lets the juices redistribute and keeps the meat incredibly moist.