In a skillet, heat EVOO over medium-high. Add boneless, skinless chicken thighs seasoned with salt and pepper and cook until browned, about 3 minutes per side; transfer to a plate. Add thinly sliced firm, sweet apples, such as Gala, and a pinch fresh thyme. Saute until apples soften, then stir in some cider, a dollop of Dijon mustard and a touch of cream. Return chicken to skillet, cover and simmer until cooked through, about 5 minutes.