In a shallow dish, whisk together flour, sea salt, black pepper, and garlic powder. Pat chicken cutlets dry with paper towels, then dredge lightly in the flour mixture, shaking off any excess.

Heat olive oil and 1 tablespoon butter in a large 12-inch cast iron skillet over medium-high heat. Add the dredged chicken cutlets and sear for 4 to 5 minutes per side until deeply golden-brown and cooked through (internal temperature 165°F). Transfer to a warm plate.

Melt the remaining 1 tablespoon butter in the skillet over medium heat. Add sliced Honeycrisp apples and sliced shallots. Sauté for 4 to 5 minutes, turning occasionally, until the apples begin to soften and develop golden caramelized edges.

Add minced garlic, fresh rosemary sprigs, and fresh thyme sprigs. Stir gently for 1 minute until fragrant.

Pour in the pure unfiltered apple cider, chicken bone broth, maple syrup, and Dijon mustard. Use a wooden spatula to scrape up all savory browned bits from the bottom of the skillet.

Bring the liquid to a lively simmer. Cook uncovered for 5 to 7 minutes until the apple cider reduces by half into a glossy, amber pan glaze that lightly coats the back of a spoon.

Nestle the seared chicken cutlets back into the skillet amongst the caramelized apple wedges. Spoon the hot cider glaze over the chicken and simmer for 2 minutes to let all flavors meld. Remove herb stems, garnish with fresh thyme, and serve hot.