Preheat oven to 375°F.

In a 9x13-inch baking dish, toss sweet potatoes, purple onion, Brussels sprouts, garlic, smoked paprika, and cumin with 1 tablespoon olive oil. Season with salt and pepper to taste, coating everything evenly.

Pour chicken broth over the vegetable mixture. Cover the dish tightly with aluminum foil and bake for 22–25 minutes or until vegetables are fork-tender.

While vegetables cook, heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sear until golden and almost cooked through, about 3–4 minutes.

Remove the dish from the oven. Stir in the seared chicken and cranberries, sprinkle with shredded cheddar cheese, and return to the oven uncovered.

Bake for an additional 10–12 minutes, or until the chicken is fully cooked and cheese has melted.

Top with sliced green onion, pumpkin seeds, and chopped parsley if desired. Serve hot and enjoy!