Step 1: Prepare the Chicken

1. Pat the chicken thighs dry with paper towels. This helps them crisp up when seared.
2. Season both sides of the chicken with salt, black pepper, smoked paprika, and garlic powder.

Step 2: Sear the Chicken

3. Heat olive oil in a large skillet over medium-high heat.
4. Place the chicken thighs skin-side down and cook for about 5-7 minutes until the skin is golden and crispy.
5. Flip the chicken and cook for another 3 minutes on the other side. Remove from the skillet and set aside.

Step 3: Make the Cranberry Orange Sauce

6. In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
7. Add the cranberries, orange juice, orange zest, honey (or maple syrup), cinnamon, thyme, and Dijon mustard. Stir to combine.
8. Pour in the chicken broth and balsamic vinegar, then bring the sauce to a simmer.
9. Let the cranberries burst and the sauce thicken slightly for about 5 minutes.

Step 4: Finish Cooking the Chicken

10. Return the seared chicken thighs to the skillet, nestling them into the sauce.
11. Reduce heat to medium-low, cover, and let simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
12. Remove from heat and let the chicken rest for 5 minutes before serving.

Step 5: Garnish and Serve

13. Sprinkle fresh rosemary or thyme over the top.
14. Add extra orange slices and cranberries for a festive presentation.
15. Serve hot with your favorite side dishes!