Season the Chicken: Pat the chicken cutlets thoroughly dry with paper towels. Season both sides evenly with fine sea salt, freshly cracked black pepper, smoked paprika, and garlic powder.

Sear Chicken Golden: Heat 2 tablespoons olive oil in a large 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer chicken to a warm plate and tent loosely with foil.

Caramelize the Apples: In the same hot skillet, melt 2 tablespoons butter over medium heat. Add the sliced apples and drizzle with 1 tablespoon maple syrup. Sauté for 4 to 5 minutes, turning occasionally, until the apple wedges are lightly caramelized and tender-crisp. Transfer apples to the plate alongside the chicken.

Build the Cider Glaze: Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the fresh apple cider and chicken broth, using a wooden spoon to vigorously scrape up all the delicious browned bits (fond) stuck to the bottom of the pan. Whisk in the Dijon mustard and nestle the fresh rosemary and thyme sprigs into the liquid.

Simmer & Reduce: Bring the cider mixture to a lively simmer over medium-high heat. Cook for 8 to 10 minutes, stirring frequently, until the liquid reduces by more than half into a glossy, amber-colored syrup that coats the back of a spoon.

Finish Sauce: Discard the herb stems. Remove skillet from heat and swirl in 1 tablespoon cold butter until fully melted and emulsified, giving the glaze a luxurious restaurant-quality sheen.

Reheat & Serve: Return the cooked chicken cutlets and caramelized apples back into the skillet. Spoon the warm, glistening cider glaze generously over the chicken. Garnish with fresh thyme leaves and serve immediately!