In a small bowl add the apple cider vinegar, tamari, maple syrup and ground pepper. Set aside.
Cut chicken thighs to desired size and pat them dry with a paper towel. Season generously with salt.
Heat the cooking oil in a large skillet over medium-high heat.
After a couple of minutes add the chicken thighs. When they begin to turn brown and crispy (after about 3-4 minutes), flip them over and brown them on the other side.
Pour the maple syrup mixture over chicken and bring it to a boil.
Turn the heat down just a little bit and let the maple syrup mixture boil and reduce, while you flip the chicken thighs every minute or so (to ensure they are completely coated in the glaze).
The maple mixture will become thick and syrupy, and it will completely coat the chicken, leaving nothing in the pan. After the chicken is cooked through and the maple mixture is thick and completely covering the chicken, remove from heat and serve immediately.