Preheat oven to 350 F. Line baking sheet with aluminum foil and set aside.
Brush chicken thighs with avocado oil and season on both sides with pepper and salt.
Transfer to oven and bake for 25-30 minutes, or until cooked through and golden.
Meanwhile, in a small sauté pan combine sugar, water and corn starch. Whisk until thoroughly combined.
Once the mixture begins to bubble add cranberries, orange liqueur, orange zest and piri piri peppers. Continue to stir until cranberries pop and a sauce forms.
Remove chicken thighs from oven and brush with glaze. Return to oven for an additional five minutes.
Plate chicken thighs with remaining cranberry glaze on top.