Start by taking the boneless skinless chicken thighs out of the refrigerator and patting them dry with paper towels. Season each side generously with kosher salt and fresh ground black pepper. Allow the seasoned chicken to rest at room temperature for about 10 minutes while you prepare the glaze, ensuring a juicy and flavorful cook.

In a medium skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the minced shallots and sauté for about 2 minutes until they're fragrant and translucent. Next, stir in the fresh cranberries, water, apple cider vinegar, and honey, cooking on a gentle simmer for 5-8 minutes until the cranberries burst open. Gently mash the mixture and mix in the ground ginger, allspice, and a pinch of salt. Transfer the glaze to a bowl and wipe the skillet clean.

Return the skillet to medium-high heat and add the remaining tablespoon of olive oil. Carefully place the seasoned chicken thighs skin-side down in the hot skillet, ensuring they are spaced out. Cook undisturbed for approximately 5-7 minutes until the undersides are golden brown. Flip the chicken over and continue to cook for another 4-6 minutes until the internal temperature reaches 165°F, ensuring they're perfectly cooked.

Once the chicken thighs are cooked, remove them from the skillet and place them on a serving platter. Generously spoon the delicious cranberry glaze over the chicken, allowing it to coat each piece. Let the glazed chicken rest for about 5 minutes to enhance the flavor. Finally, garnish with fresh chopped thyme before serving alongside wild rice pilaf for a cozy dinner that everyone will love.