Pound chicken breasts to even 1/2-inch thickness

Whisk together orange zest, juice, olive oil, garlic, thyme, salt, and pepper

Add chicken and turn to coat

Marinate for at least 30 minutes or up to 4 hours

Remove chicken from marinade and pat dry

Heat oven-safe skillet over medium-high heat

Sear chicken for 3-4 minutes per side until golden brown

Transfer skillet to preheated 375°F oven

Bake for 10-12 minutes until internal temperature reaches 165°F

While chicken bakes, combine cranberries, orange juice, honey, vinegar, soy sauce, ginger, and cinnamon in saucepan

Bring to boil, then reduce heat and simmer for 8-10 minutes until cranberries burst and sauce thickens

For thicker sauce, stir in cornstarch slurry and simmer for 1 minute

Remove chicken from oven and let rest for 5 minutes

Slice chicken and arrange on serving platter

Spoon cranberry orange sauce over top

Garnish with orange slices and fresh herbs

Serve with rice or quinoa to absorb the delicious sauce