Season the boneless, skinless chicken thighs with salt, pepper, smoked paprika, and Cajun seasoning. Let it sit for about 10 minutes.

In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the seasoned chicken for 5-7 minutes until browned. Remove the chicken and set aside.

Reduce heat to medium, add another tablespoon of oil if necessary, and sprinkle in the flour. Stir continuously for 10-15 minutes until the roux turns a deep caramel color.

Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Stir in minced garlic, tomato paste, dried thyme, bay leaves, and cayenne pepper. Cook for an additional 2-3 minutes.

Gradually pour in chicken stock while stirring constantly. Bring to a simmer, then lower the heat.

Add the seared chicken back to the pot, cover, and let it simmer gently for 35-45 minutes.

Remove the bay leaves, stir in parsley and green onions, and taste to adjust seasoning.

Serve over steamed white rice and garnish with extra green onions or hot sauce.