1-First, pat the 4 boneless, skinless chicken thighs dry and season them with 1 teaspoon salt, 1 teaspoon paprika, and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and add the chicken, cooking for about 8-10 minutes per side until fully cooked. Once done, remove the chicken from the pan to let it rest.

2-Next, add 1 cup fresh or frozen cranberries, ½ cup orange juice, 1 teaspoon orange zest, 2 tablespoons pure maple syrup, 2 tablespoons light brown sugar, 2 minced garlic cloves, and a pinch of salt to the same pan. Cook this mixture until the sauce thickens and the cranberries start to burst, gently pressing them to release their juice, which takes a few minutes.

3-Then, return the chicken to the pan and warm it in the sauce for a couple of minutes to soak up the flavors. The whole process takes about 10 minutes to prepare and 25 minutes to cook, totaling 35 minutes. Finally, garnish with orange slices if you like, and serve warm as an appetizer or main dish alongside sides like roasted vegetables or rice.