Step 1

Pat chicken dry and sprinkle with salt, black pepper, onion powder, garlic powder and paprika, on both sides.

Step 2

To a large pan or skillet, add olive oil and heat over MED-HIGH heat until oil is shimmering.  Add chicken thighs, skin side down, and cook 4-5 minutes per side, until golden brown.  Remove to a plate.  If your pan isn't large enough, the browning can be done in batches.

Step 3

Add apple juice and minced thyme to pan, using a wooden spoon to loosen the browned bits on the bottom of the pan.  Bring to a boil, and cook until liquid has reduced by half, a minute or two.

Step 4

Add chicken back to the pan, scatter apples around the chicken, cover with lid, or aluminum foil, and cook over MED heat for 3-4 minutes.

Step 5

Spoon a little of the sauce over the chicken and serve.

Step 6

If you'd like the sauce to be a little thicker, remove chicken from pan, add 1 Tbsp cornstarch and 1 Tbsp water to a small dish, whisk to combine, then pour into pan and stir until all combined.  Cook a minute or two, stirring often, and return chicken to pan after sauce is thickened.