1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs, season with salt and pepper, and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
2. In the same skillet, add the remaining olive oil and baby potatoes. Cook, stirring occasionally, until the potatoes are golden brown and tender, about 10-12 minutes.
3. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, minced garlic, and apple cider vinegar.
4. Return the chicken to the skillet with the potatoes. Pour the honey mustard sauce over the chicken and potatoes, stirring to coat everything evenly.
5. Reduce the heat to low, cover the skillet, and let simmer for an additional 10-15 minutes or until the chicken is cooked through and the flavors have melded together.
6. Garnish with fresh parsley before serving, if desired.

Remember, patience is key. Letting the chicken and potatoes simmer allows the flavors to develop and intensify, much like how my mom would let her mole simmer for hours, filling the house with a rich, intoxicating aroma.