Season your chicken thighs with sea salt and pepper on both sides, and rub it in with your clean hands.

In a large skillet, Dutch oven, or cast iron, melt ghee or oil over medium high heat.

Add in the chicken and sear on both sides until beautifully golden, but not entirely cooked. Set chicken aside on a plate and cover to keep warm.

In that same skillet sauté your onion for about 3 minutes until it starts to brown.

Stir in garlic and rosemary, and cook for a minute until fragrant.

Pour in chicken broth and stir in any brown bits from the bottom of the pan while simmering.

Meanwhile, in a small bowl, whisk orange juice, five spice blend and corn starch/gluten free flour together.

Once the broth has reduced a bit, pour in your orange juice mixture and whisk to incorporate.

Return chicken to the pan, reduce the heat and continue to simmer until chicken is cooked through and sauce has thickened, maybe 5 minutes or so.

Stir in the cranberries and simmer for a couple of minutes more, just until beginning to burst.

Serve with cooked brown rice or quinoa, and spoon plenty of the sauce over each serving.