For the brine, heat water, syrup, salt, brown sugar, bay leaves, peppercorns, and cinnamon stick in a large pot over high, stirring until salt and sugar dissolve, 2 minutes. Off heat , stir in ice to cool.

Add chicken to the brine; cover and chill at least 4 hours. Remove chicken from brine, rinse, and pat dry with paper towels. Season chicken with pepper and coat with nonstick spray.

Heat a grill pan over medium heat. Cook chicken in 2 batches until an instant read thermometer inserted into the thickest part registers 165, 5-6 minutes per side.

For the chutney, simmer the cranberry juice, cranberries, apricots, sugar, salt and pepper flakes in a saucepan until syrupy, about 10 minutes. Serve chutney warm or at room temp.

Nutri info: 272 cal; 3g total fat; 78mg chol; 792mg sodium; 31g carb(2g fiber, 27g total sugars); 29g protein; 1mg iron; 28 mg calcium