Heat olive oil in a large 12-inch skillet set over medium heat.
In the meantime, in a small mixing bowl combine dried thyme or dried rosemary (use either one), onion powder, garlic powder, paprika, salt, and pepper.
Season chicken thighs with prepared seasoning.
Add chicken thighs to the hot oil and cook for 5 minutes, or until golden brown.
Flip over and cook for 6 to 8 more minutes, or until chicken is cooked through and internal temperature registers at 165˚F. Cook time depends on the size of the chicken. Also, make sure you're using boneless and skinless chicken thighs.
Remove cooked chicken thighs from the skillet and set aside.
Set skillet over medium-high heat.
Add garlic and cook for 20 seconds, or until fragrant.
Slowly pour in the apple cider.
Add dijon mustard and whisk everything until well combined.
Add rosemary sprig or thyme sprig to the sauce.
Continue to cook for 8 minutes, to reduce the sauce.
Slowly stir around the tablespoon of butter until melted.
Taste the sauce for salt and pepper; adjust to taste.
Return chicken thighs to the skillet and cook for 2 more minutes, to heat through.
Remove from heat.
Garnish with parsley.