Season flour with 1/4 tsp garlic powder and 1/4 tsp onion powder, 1/2 tsp salt, 1/2 tsp ground black pepper. Mix.

Wash chicken thighs and pat dry. Rub chicken on both sides with 1/2 tsp each coarse salt, pepper, garlic powder, onion powder.

Heat up enough oil to coat bottom of wide pan. Coat chicken thighs both sides in the flour. Cook in hot oil in a single layer. Cook approximately 5 minutes on each side until golden brown. Smash and peel garlic cloves. Keep them whole but smashed. Add to middle of pan, coat in oil and spread around pan. Add chicken stock. Thyme - Strip some leaves off and leave some whole sprigs, add to pan. Cover and cook on medium low for 10 minutes or until chicken is fully cooked. Add apple cider vinegar to middle of pan and swirl chicken around. Cover and cook for 2 minutes. Remove chicken from pan and serve hot.