Pat your chicken thighs dry with paper towels. Combine the Italian seasoning, paprika, chili powder, salt, and pepper in a small bowl and sprinkle this mixture evenly over both sides of the chicken thighs.

Heat the olive oil in a large skillet over medium heat. Add your seasoned chicken thighs in a single layer and cook for 6 to 8 minutes per side, until browned and cooked through. Transfer to a plate and tent with foil to keep warm.

In the same skillet, melt the butter over medium heat. Add thinly sliced shallots and cook for 2 to 3 minutes until they soften and start to turn golden.

Add the brown sugar and lemon juice to the shallots, stirring to combine. Let the mixture bubble gently for a minute or two until the sugar dissolves.

Add sliced Honeycrisp apples to the skillet, cooking for 5 to 6 minutes, flipping halfway through until softened but not mushy.

Return the seared chicken to the skillet, nestling among the apples and shallots. Spoon sauce over the chicken and let simmer for 1-2 minutes. Plate and garnish with fresh thyme and lemon slices.