Begin by patting the boneless chicken thighs dry with paper towels and season both sides generously with salt, black pepper, and paprika. Set aside while you heat up the skillet.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for about 4-5 minutes on each side until golden brown. Remove from skillet and cover with foil.

Reduce heat to medium and add 1 tablespoon of unsalted butter to the skillet. Melt it before adding the diced onion. Sauté for 3-4 minutes until soft, then add minced garlic and cook for an additional 30 seconds.

Stir in 1 ½ cups of long-grain white rice and toast for 1 minute, stirring frequently.

Pour in 3 cups of chicken broth, scraping up any browned bits. Add 1 teaspoon each of onion and garlic powder, and the minced parsley. Nestle the seared chicken thighs back and bring to a gentle boil.

Reduce heat to low, cover the skillet, and allow everything to simmer for about 20-25 minutes until the rice is fluffy and chicken cooked through.

Let the dish rest for a few minutes. Fluff the rice with a fork, add more parsley for garnish, and serve directly from the skillet.