Heat a large 12-inch skillet over medium heat.

Mix 1 teaspoon salt, 1 teaspoon of pepper, coriander, cinnamon, nutmeg, dried thyme, and dried sage. Season chicken with said mixture. Add a tablespoon of EVOO to the skillet and coat. Add the chicken thighs to the skillet and cook for 5 minutes, then flip and cook for 5 more minutes or until cooked through (internal temperature 165°F). Transfer chicken to a plate and cover.

Add butter to the skillet and allow it to melt. Add the brown sugar, apples, and sweet onion, and sprinkle with 1 teaspoon of salt. Cook, stirring occasionally, until the apples begin to soften. Pour in apple cider, stirring occasionally, until the cider sauce has slightly thickened, about 5 minutes.

Add the chicken back to the pan and cook for 2 minutes. Remove from heat. Spoon the apple mixture over the chicken to serve. Garnish with fresh thyme and sprinkle crumbled herb goat cheese.