Preheat your oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with kosher salt and black pepper.

Combine cranberries, balsamic vinegar, honey, olive oil, Dijon mustard, minced garlic, thyme, and smoked paprika in a medium saucepan. Bring to a gentle simmer and cook for 6–8 minutes until cranberries burst.

Arrange seasoned chicken thighs skin-side up in a 9x13 inch baking dish. Spoon the warm cranberry glaze over each chicken thigh.

Roast chicken thighs in the preheated oven for 30–35 minutes until skin is golden brown and glaze is bubbling.

For extra crispy skin, broil on high for 2–3 minutes while watching closely.

Remove from oven and let chicken rest for 5 minutes before serving. Garnish with fresh thyme sprigs and cranberries.