Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, paprika, and pepper. Sprinkle the mixture evenly over both sides of the chicken thighs.

To a large nonstick skillet over medium heat, add olive oil. Once hot, place the chicken thighs in the skillet in a single layer. (Depending on the skillet size, you may need to work in batches.) Cook for 5 minutes on one side, then flip. Cook for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F. Remove the chicken to a plate; tent with aluminum foil to keep warm.

Reduce heat to medium-low.

To the same skillet you cooked the chicken, add cranberries, orange juice, maple syrup, brown sugar, orange zest, garlic, and salt.

Cook until thickened, about 10 minutes, scraping up the browned bits and squishing the cranberries gently with a spoon or spatula as they cook to release their juices.

Nestle the chicken back into the skillet, spooning the sauce over the top of each piece. Cook for about a minute, or until the chicken is hot again.