MIX flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (170ºF).
STIR cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
ADD broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk. Spoon some of the sauce over chicken; sprinkle with remaining onions. Serve remaining sauce on the side.
serving size = 1/6 recipe (280 g)