In a large mixing bowl, whisk together the pomegranate juice, orange juice, honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, salt, and pepper until smooth.

Add the chicken breasts into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour.

Preheat a grill or skillet over medium heat for about 15 minutes.

Remove excess marinade from the chicken breasts and discard the leftover marinade.

Add olive oil to the skillet or brush on the grill. Cook chicken for about 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.

Pour any reserved marinade into a small saucepan and bring to a boil, then simmer for 5-7 minutes until thickened.

Drizzle the thickened glaze over each cooked chicken breast.

Transfer chicken to a platter and garnish with fresh pomegranate seeds, orange slices, and chopped parsley.