Pan-Seared Chicken with Pear Slaw

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2 tablespoons canola oil

4 large skin-on chicken breasts (5 to 6 ounces each)

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil

1/2 cup rice wine vinegar 

1 tablespoon sugar 

1/2 teaspoon cumin seeds 

1/2 teaspoon coriander seeds, lightly crushed 

1 large clove garlic, grated 

3 medium underripe Anjou pears, peeled and cut into matchsticks 

4 stalks celery, peeled and cut into thin half-moons