In a medium sized bowl whisk honey, soy sauce, avocado oil, lemon juice, garlic, salt and pepper.
Place chicken thighs in a Ziplock bag and pour in honey marinade. Be sure that each chicken thigh is evenly coated and refrigerate for 3-6 hours.
Preheat oven to 400 degrees. Place chicken skin-side down in a casket iron skillet.
Add a small amount of the marinade to the skillet (enough to coat the bottom) and discard the rest.
Bake for about 25 minutes.
Turn chicken over skin-side up and add cranberries, mango and rosemary.
Bake for additional 20 minutes and enjoy!