Heat a large skillet over medium-high heat and drizzle in one tablespoon of olive oil. Place the chicken breasts in the pan, season generously with salt and pepper, and sear until golden brown. Flip occasionally, ensuring even cooking until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside to rest.

Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion, minced garlic, and sweet potatoes. Sauté until the onions become soft and translucent. Stir in the Brussels sprouts (or broccoli) along with the mushrooms. Season with paprika, salt, and pepper, mixing well to evenly coat the vegetables. Continue cooking for about five minutes, stirring frequently.

Pour in half a cup of the chicken broth, cover the skillet, and let the vegetables steam for an additional five minutes. Meanwhile, cut the cooked chicken into bite-sized cubes and preheat the oven to 350°F.

In a 9x13-inch baking dish, spread the cooked wild rice evenly. Add the diced chicken, sautéed vegetables, and dried cranberries. Pour the remaining half-cup of chicken broth over the mixture, ensuring the ingredients are well combined. Sprinkle the sliced almonds on top for a crunchy finish.

Place the baking dish in the preheated oven and bake for 10 minutes, allowing the flavors to meld together. Remove from the oven and serve warm.