With three types of cranberries, this chicken dinner would be nice served during the holiday season.
In a medium saucepan, combine the pears, fresh and dried cranberries, honey and juice. Bring to a gentle boil and cook, uncovered, for 3 minutes. Remove from heat. Stir in orange peel and ginger. Set aside to cool slightly.
Meanwhile, stir together the salt, cumin and pepper in a small bowl. Brush both sides of the chicken with oil and sprinkle with salt mixture. Lightly coat a grill pan with vegetable cooking spray; heat on medium-high. Add chicken to pan and cook for 12 minutes, or until done, turning once.
Slice the chicken and spoon the pear relish on the side.