Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, stirring occasionally. Turn heat off, add 1-2 tablespoons balsamic to deglaze the pan. Remove from pan into a large bowl.
In the same skillet, heat another tablespoon of olive oil over medium heat. Add onion, Brussels sprouts, garlic, thyme, paprika, and cumin. Season with salt and pepper and cook until softened, 5 minutes. Reduce heat and add 2 tablespoons balsamic to deglaze the pan. Add onion and Brussel sprouts to bowl with chicken. Repeat in the same pan with the sweet potatoes.
Add 1/4 cup broth to the vegetable mixture and then the cooked rice. Stir in chicken, cranberries and the remaining 1/4 cup broth. Place bowl ingredients in a large baking dish and season with salt and pepper. Top with almonds and bake until the dish is hot and almonds are toasted for 15 to 18 minutes.