Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
Boil chicken broth, apple juice, 1 tablespoon butter, Dijon mustard, and spices.
Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
Once the rice is soft and tender, remove it to a large storage bowl.
Melt the remaining 2 tablespoons of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
Add the garlic and sauté for another minute.
In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
Add additional salt and pepper to taste.