Begin by patting dry the boneless chicken thighs, ensuring they are moisture-free for optimal searing. Generously season both sides with salt, black pepper, and paprika.

In a deep skillet, heat a tablespoon of olive oil over medium-high heat until shimmering. Carefully place the seasoned chicken thighs in the skillet and sear for 4-5 minutes, then flip and sear the other side.

In the same skillet, reduce heat to medium and melt 2 tablespoons of unsalted butter. Add the diced onion and sauté for 3-4 minutes until soft.

Add in minced garlic, stirring for 1 minute until fragrant. This creates a lovely aromatic base for the rice.

Add 1 cup of long-grain white rice to the skillet and lightly toast for about 1 minute, stirring frequently.

Pour in 2 cups of chicken broth, scrape the bottom of the pan to release browned bits, and add the onion powder, garlic powder, and parsley.

Nestle the seared chicken thighs into the rice mixture, lower the heat, cover, and let simmer for 20-25 minutes until done.

Remove from heat, let rest for a few minutes, garnish with fresh parsley, and serve warm.