Heat a large 12-inch skillet over medium heat.

In a small bowl, mix together 3/4 teaspoon salt, coriander, cinnamon, nutmeg, dried thyme, and pepper. Sprinkle the spice mixture over both sides of the chicken thighs.

Add a drizzle of oil to the hot skillet and swirl to coat. Add the chicken thighs to the pan. Cook for 5 minutes, then flip and cook for another 5 minutes or until cooked through (internal temperature should be at least 165°F (74°C)). Transfer chicken to a plate and cover lightly.

Add butter to the pan and gently swirl to coat as it melts. Add brown sugar, apples, and shallots, and sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until apples begin to soften, about 5 minutes.

Pour in the apple cider and cook, 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 rosemary, if desired.