Begin by patting your boneless skinless chicken thighs dry with paper towels. Season both sides generously with kosher salt and fresh ground black pepper, letting them rest on the countertop for about 10 minutes to allow the flavors to absorb and the meat to come to room temperature.

In a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once hot, add the minced shallots and sauté for about 2 minutes until they become fragrant and translucent.

Stir in the fresh cranberries, ½ cup of water, apple cider vinegar, and honey into the skillet. Allow the mixture to come to a gentle simmer and cook for 5–8 minutes, or until the cranberries burst and the glaze thickens to a syrupy consistency.

Lightly mash the cranberry mixture with a fork or potato masher to break down some of the fruit and create a cohesive glaze. Stir in ground ginger, allspice, and a pinch of salt, then let it simmer for an additional minute.

Using the same skillet, add another tablespoon of extra-virgin olive oil and increase the heat to medium-high. Once the oil shimmers, add the chicken thighs skin-side down. Sear them for about 5–7 minutes or until they develop a beautiful golden-brown crust.

Flip the thighs over and cook for an additional 4–6 minutes, ensuring the internal temperature reaches 165°F.

Reduce the heat to low and spoon the tangy cranberry glaze generously over each thigh. Allow the chicken to rest in the skillet for about 5 minutes, letting the glaze soak in. Garnish with fresh thyme before serving.