Preheat the oven to 375°F (190°C).
In a large pan, heat the coconut oil.
Season the chicken thighs with salt and pepper and fry for 5 minutes each side until golden brown, then take off the heat and transfer onto a plate.
Pour out most of the fat from the pan, leaving about 1 tbsp. in the pan.
Add into the pan the peeled and sliced garlic and the spring onions. Sauté for 1 minute.
Add uncooked rice and fry again for about 1 minute. Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates. Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
Transfer the rice into an oven safe dish and place the chicken thighs in the center. Bake in the preheated oven for 30 minutes.
Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.