Season Chicken Thigh (4) with Salt (to taste) and Ground Black Pepper (to taste).
Heat a generous splash of Olive Oil (to taste) in a large skillet over medium-high heat. Place thighs in pan, and reduce heat to medium. Cook for 7 minutes until golden brown.
Using tongs, flip the chicken. Add Fresh Cranberry (1 1/2 cup), Balsamic Vinegar (1/4 cup), Honey (3 tablespoon), and Fresh Thyme (1 teaspoon) to the pan. Bring the mixture to a simmer over high heat. Once simmering, reduce heat to medium.
Cover the pan for 5 minutes, stir, and use a spoon or spatula to break open the berries. Cover for another 4-8 minutes or until a meat thermometer inserted in the thickest part reads 165 degrees F (75 degrees C).
Once the chicken is cooked, remove it from the pan.
Season to taste with Salt (to taste), Ground Black Pepper (to taste), and additional honey if desired. Add in Pomegranate Juice (3 tablespoon) and increase the heat to high. Stir until the sauce has thickened, about 1 minute.
Serve the chicken with the sauce, garnished with Fresh Parsley (to taste) if desired.