Cranberry Glazed Chicken Thighs

Season chicken thighs with salt, pepper, garlic powder, and onion powder. Sear the chicken on each side in 2 tablespoons of olive oil for 2 minutes. Remove the chicken from the heat. In a blender, combine 3/4 cup cranberry sauce, 1/3 cup balsamic vinegar, 2 tablespoons maple syrup, 2 cloves minced garlic, 1/2 cup chicken stock, salt, and pepper. Pour the blended sauce on the bottom of an oven-safe pan and over the tops of the chicken. Top with fresh cranberries and thyme. Bake at 375°F for 25-30 minutes.