Remove the chicken from the packaging and pat the chicken thighs with a paper towel to remove any excess moisture.
Season the chicken thighs with salt and pepper and set aside.
Prepare the chicken marinade by adding the apple cider vinegar, dijon mustard, whole grain mustard, lemon juice, soy sauce, and honey to a bowl and whisk to combine. Drizzle the olive oil into the bowl while whisking until well combined. Add the garlic, white onion, and chives to the marinade and mix.
Set around 1/4 cup of marinade aside for glazing later. Then, place the chicken in a gallon sized bag or a deep dish and pour the marinade over the chicken thighs. Flip the chicken thighs over in the marinade so the chicken thighs are coated in the marinade.
Let the chicken sit in the marinade for at least 30 minutes or up to 2 hours.
Remove the chicken thighs from the refrigerator and let them sit at room temperature for 10 minutes.
Cook using the method of your choice.
Let the chicken rest for 10 minutes so that the internal temperature can rise to 165ºF before cutting into it.