Begin by patting the chicken thighs dry with paper towels to ensure a good sear. Generously season both sides with salt, black pepper, and paprika.

Heat a large, deep skillet over medium-high heat and add olive oil. Once shimmering, sear the chicken thighs for 4–5 minutes per side, until golden brown.

In the same skillet, reduce the heat to medium and add unsalted butter to melt. Add the diced onion and sauté for about 3–4 minutes until softened.

Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.

Add the long-grain white rice to the skillet, stirring well to coat the grains in the mixture. Toast the rice for about 1 minute.

Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Stir in onion powder, garlic powder, and minced parsley.

Nestle the seared chicken thighs back into the rice mixture, skin-side up. Bring to a gentle boil, then cover with a lid and reduce heat to low. Let it simmer for 20-25 minutes.

Remove the skillet from heat and let it rest for a few minutes with the lid on. Sprinkle with fresh parsley and serve warm.