Pat the chicken thighs dry with paper towels. Season them generously with salt, black pepper, paprika, and garlic powder. Dredge each thigh in flour, ensuring a light coating.

In a large skillet, melt 2 tablespoons of butter over medium heat. Sear the chicken thighs skin-side down for about 4–5 minutes until golden brown. Remove from skillet.

In the same skillet, add more butter if necessary and sauté chopped onions for 5 minutes until translucent. Add the minced garlic and cook for 30 seconds.

Sprinkle in 2 tablespoons of flour over the onions, stirring continuously. Gradually whisk in 4 cups of chicken broth, simmering for 5-7 minutes.

Stir in 1 cup of heavy cream, then return the seared chicken to the skillet, cover, and let simmer for 25–30 minutes.

Cook the rice according to package instructions with a pinch of salt. Fluff with a fork and keep warm.

Serve fluffy rice on each plate, top with chicken thigh and pour over gravy. Garnish with fresh parsley before serving.