Begin by taking the boneless skinless chicken thighs out of the refrigerator and patting them dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let the chicken rest for 10 minutes.

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

Add the fresh cranberries, water, apple cider vinegar, and honey into the skillet with the shallots. Stir and allow it to simmer for 5 to 8 minutes until the cranberries burst and the sauce thickens slightly.

Once the cranberries have burst, gently mash them against the side of the skillet to release more juice. Add the ground ginger, allspice, and a pinch of salt, then stir well before transferring the glaze to a bowl.

In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high. Place the seasoned chicken thighs skin-side down and sear for 5 to 7 minutes until golden-brown.

Carefully flip the chicken thighs over and continue to cook for another 4 to 6 minutes until the internal temperature reaches 165°F.

Remove the chicken from the skillet and let it rest for 5 minutes. Spoon the reserved cranberry glaze generously over the chicken and garnish with fresh thyme before serving.