Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, dried thyme, 3/4 tsp salt, and black pepper. Lightly dredge each cutlet in flour, shaking off any excess.

Heat olive oil and 1 tablespoon butter in a heavy 12-inch cast-iron or stainless steel skillet over medium-high heat until sizzling. Add chicken cutlets in a single layer and sear without moving for 3 to 4 minutes until deeply golden brown on the bottom. Flip and sear for 2 to 3 minutes on the second side until browned. Transfer seared cutlets to a plate (they will finish cooking in the cider sauce).

Melt 1 tablespoon butter in the same skillet over medium heat. Add the sliced apple wedges and shallot rings in a single layer. Cook undisturbed for 3 minutes until the undersides of the apples take on golden caramelized edges.

Flip apples and shallots, stir in the minced garlic, and cook for 1 minute until fragrant. Transfer caramelized apples and shallots to the plate with the chicken.

Pour the sweet apple cider and poultry bone broth into the hot skillet, scraping up all the savory browned fond from the bottom of the pan with a wooden spoon. Whisk in the whole grain Dijon mustard and maple syrup.

Tuck the fresh rosemary and thyme sprigs into the liquid. Bring to a brisk boil over medium-high heat and let bubble rapidly for 4 to 5 minutes until reduced by nearly half into a glossy, amber-colored pan glaze.

Reduce heat to medium-low. Return the seared chicken cutlets, caramelized apples, shallots, and any resting juices back into the simmering skillet. Spoon the bubbling cider glaze generously over the chicken. Simmer gently for 3 to 4 minutes until chicken reaches an internal temperature of 165°F (74°C) and apples are fork-tender.

Remove skillet from heat. Discard the herb stems. Stir in the final 1 tablespoon of cold butter, swirling gently until melted into a rich, velvety restaurant-style sheen. Spoon glossy pan sauce over chicken and serve immediately with creamy mashed potatoes or warm crusty bread.