Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides liberally with salt, black pepper, garlic powder, onion powder, and smoked paprika.

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden and crispy.

After the skin is golden, flip the chicken thighs using tongs and sear the other side for an additional 5 minutes.

Once both sides are well-seared, carefully remove the thighs from the skillet and set aside.

In the same skillet, add one chopped yellow onion and 3 cloves of freshly grated garlic, sautéing until the onions become translucent, about 3-5 minutes.

Pour in the apple cider, soy sauce, Worcestershire sauce, and brown sugar. Add in ginger, Dijon mustard, and nutmeg. Let this mixture simmer for about 5-7 minutes until it slightly thickens.

Reduce the heat to low and return the seared chicken thighs to the skillet. Spoon the glaze over each piece to ensure they are well coated.

Cover the skillet and transfer it to a preheated oven set at 375°F (190°C). Bake the chicken for approximately 20 minutes or until the internal temperature reaches 165°F (74°C).

After baking, remove the skillet from the oven and let the chicken rest for about 5 minutes before serving.