Start by patting the boneless skinless chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Allow the seasoned chicken to rest at room temperature for about 10 minutes.

In a large skillet, heat a tablespoon of extra-virgin olive oil over medium heat. Add the minced shallot and sauté for about 2 minutes until translucent. Then, introduce the fresh cranberries, water, apple cider vinegar, and honey to the skillet. Let this simmer for 5 to 8 minutes, or until the cranberries burst and the glaze thickens to a syrupy consistency.

Once the cranberries have burst, use a fork or a potato masher to lightly mash them in the skillet. Stir in the ground ginger, allspice, and additional salt to taste. Transfer the cranberry glaze to a bowl and set aside.

Return the cleaned skillet to the heat and add another tablespoon of olive oil. When the oil is hot, carefully place the chicken thighs skin-side down in the skillet, searing them for 5 to 7 minutes until they achieve a golden-brown color. Flip the thighs and cook for an additional 4 to 6 minutes, until the internal temperature reaches 165°F.

Remove the cooked chicken from the skillet and place it on a serving platter. Generously ladle the glaze over the chicken thighs. Allow the dish to rest for 5 minutes, then garnish with fresh thyme before serving.