In a shallow bowl, combine the flour, panko, and cayenne pepper. Pat the chicken dry with a paper towel, then dredge it in the flour mixture, shaking off any excess.

Heat olive oil in a skillet (or a crockpot with a sauté function) over medium heat. Brown the chicken on both sides until lightly golden.

Transfer the chicken to the crockpot. Add the thyme, black pepper, orange juice, cranberry sauce, red wine vinegar, and low-sodium soy sauce.

Cover and cook on low for about 6 hours, or until the chicken reaches an internal temperature of 165°F.

Once cooked, remove the chicken from the crockpot and set aside. In a small bowl, mix 1 teaspoon cornstarch with cold water until smooth. Stir the mixture into the sauce, bring it to a boil, and stir briskly until thickened. Reduce heat and simmer briefly before serving the sauce over the chicken.