Preheat your oven to 375 F.
In a small bowl, mix the cardamom, sumac, and salt and pepper to taste.
2 tsp. ground cardamom, 1 tablespoon sumac, Sea salt and freshly ground black pepper
Rub the chicken breasts with the spice mixture.
4 chicken breasts
Melt some cooking fat in an oven proof skillet over medium high heat, and brown the chicken for 4-5 minutes on each side.
Cooking fat
Remove the chicken and set aside.
In the same skillet, combine the chicken stock, pomegranate juice, pomegranate seeds, chili flakes, thyme sprigs, and season with salt and pepper to taste.
¼ cup pomegranate seeds + extra for garnishing, 6 thyme sprigs, 1 cup pomegranate juice, 1 cup chicken stock, ½ tbsp. chili flakes, Sea salt and freshly ground black pepper
Bring to a boil and let simmer until reduced by half.
Return the chicken to the pan and baste with the sauce.
Place in the preheated oven and roast for 15 to 20 minutes.
Let rest for 4 to 5 minutes and serve chicken with the pan juice, topped with more pomegranate seeds.