Preheat oven to 350° F.
Get a baking dish and grease with olive oil.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Cook chicken until golden brown, about 8 minutes each side. Remove from heat, set aside for 10 minutes, then slice into 1-inch pieces.
Heat 1 tablespoon oil over medium heat on the same skillet. Add onions, garlic, Brussels sprouts, potatoes, thyme, paprika, and cumin. Cook for 5 minutes until softened.
Season with salt and pepper. Add 1/4 cup chicken broth. Let it boil then simmer for 5 minutes, covered.
Put the cooked wild rice in the oiled baking dish. Mix in the chicken, cooked veggies, and cranberries. Pour the remaining chicken broth and sprinkle the chopped almonds.
Bake for 15 to 18 minutes until the almonds are toasted.