Sprinkle both sides of chicken with kosher salt and pepper. Spray non-stick skillet with cooking spray or use cast-iron skillet heated with 1 Tbsp. olive oil.

Whisk together pomegranate juice, red wine vinegar, honey, rosemary, thyme, onion powder, and cayenne pepper.

Cook chicken breasts in pan over medium heat 4 min., then flip chicken over and cook 4-5 minutes more. Turn again after 2 min. and repeat until chicken is done, but not overcooked. Remove from pan and cover with foil.

Add pomegranate mixture to pan along with cranberries and bring to a boil. Reduce heat and simmer till cranberries are softened and sauce has thickened to desired consistency - about 5-10 minutes. Cranberries can be crushed or left whole.

Return chicken breasts to pan and drizzle sauce over chicken. Garnish with fresh pomegranate arils. Serve immediately.