Marinate the chicken by whisking together apple cider, soy sauce, honey, Dijon mustard, minced garlic, ground cinnamon, black pepper, and salt. Add chicken thighs and marinate for at least 30 minutes, up to 2 hours.
Prepare the apple cider glaze by reserving some marinade in a separate bowl for later use.
Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes, then flip and sear for an additional 3 minutes. Pour reserved marinade over chicken and transfer skillet to the oven. Bake for 25-30 minutes until chicken reaches 165°F.
Prepare the autumn slaw by combining thinly sliced green cabbage, grated carrots, thinly sliced red apple, chopped pecans, and dried cranberries. Whisk together apple cider vinegar, olive oil, maple syrup, salt, and black pepper for the dressing, then toss with the slaw mixture.
Let the chicken rest for 5 minutes after baking, then serve alongside the autumn slaw.