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To a large skillet, add 2 tablespoons olive oil, Brussels spouts with the cut side down, and cook over medium-high heat for about 4 to 5 minutes, or until seared and lightly golden brown.
Turn sprouts over and move them to one side of the pan. It’s okay if you have to pile them on top of each other.
Add remaining 1 tablespoon olive oil (plus more if necessary) on bare side of the pan and add the chicken, shallots, season everything with salt and pepper and cook for about 4 to 5 minutes or until chicken is 80 to 90% cooked through; stir and flip the chicken intermittently.
Evenly drizzle the balsamic vinegar, honey, and stir to combine.
Reduce heat to medium-low and simmer for about 2 to 3 minutes or until chicken is cooked through and sprouts are crisp-tender.
Evenly sprinkle with sun-dried tomatoes, cranberries, pumpkin seeds, and stir to combine. Serve immediately. Dish is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.