1-First Steps and Prep Work: Begin by heating a large 12-inch skillet over medium heat, as outlined in the directions. Combine 3/4 teaspoon salt with ground coriander, cinnamon, nutmeg, dried thyme, and black pepper in a small bowl, then sprinkle it evenly on both sides of the 1 pound of chicken thighs.

2-Searing and Cooking the Chicken: Add oil to the heated skillet, swirl to coat, and cook the chicken thighs for 5 minutes per side until they reach an internal temperature of 165°F. Remove the chicken and keep it warm while you move to the next steps.

3-Building and Reducing the Sauce: Add 2 tablespoons unsalted butter to the skillet without wiping out the drippings, and swirl to melt. Stir in 1 tablespoon brown sugar, 2 cups apple slices, 1/3 cup chopped shallots, and the remaining salt, cooking until the apples soften, about 5 minutes. Pour in 1/3 cup apple cider and cook until the sauce thickens and apples are crisp-tender, around 5 more minutes.

4-Finishing and Serving: Return the chicken to the skillet and cook for an additional 2 minutes to warm through. Remove from heat, spoon the apple and shallot mixture over the chicken, and garnish with fresh thyme and rosemary if desired. This step-by-step guide, combining the provided directions, ensures a delicious outcome every time.