1. Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 400 F (200 C). Lightly grease a 9×13 inch baking dish or line it with parchment paper for easier cleanup. This prevents the chicken from sticking and helps the sauce caramelize nicely.

2. Whisk Together the Marinade: In a medium bowl, combine the whole berry cranberry sauce, orange juice, apple cider vinegar, Dijon mustard, brown sugar, garlic powder, onion powder, black pepper, and salt. Whisk everything together thoroughly until the mixture is smooth and well combined. This is your flavorful base!

3. Prepare the Chicken Thighs: Pat the boneless, skinless chicken thighs dry with paper towels. This step is important as it helps the marinade adhere better and allows the chicken to brown slightly. Arrange the dried chicken thighs in a single layer in your prepared baking dish.

4. Coat the Chicken Generously: Pour the cranberry orange marinade evenly over the chicken thighs, ensuring each piece is well coated. You can use a spoon to spread the sauce if needed.

5. Bake Until Cooked Through: Place the baking dish in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165 F (74 C) as measured with a meat thermometer inserted into the thickest part of the thigh. The sauce should also appear slightly thickened and bubbly.

6. Rest and Garnish: Once baked, remove the chicken from the oven and let it rest in the dish for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh orange slices and chopped parsley, if desired, for a pop of color and freshness.