Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish with olive oil.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and sear for about 8 minutes per side until golden brown. Remove from heat and let rest for 10 minutes before cutting into chunks.

In the same skillet, add another tablespoon of olive oil, onion, sweet potatoes, and Brussels sprouts. Sauté for 5 minutes, adding garlic, thyme, paprika, cumin, salt, and pepper.

Pour in 1/4 cup of chicken broth, cover, and simmer for another 5 minutes.

Layer cooked wild rice in the baking dish, add chicken chunks, then sautéed vegetables and dried cranberries, followed by the remaining chicken broth, and sprinkle sliced almonds on top.

Bake for 15-18 minutes until heated through and almonds are golden. Enjoy the comforting aroma of your casserole.