Pat the boneless chicken thighs dry, season with salt, black pepper, and paprika. Let sit for 10 minutes.

Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown.

In the same skillet, reduce heat, melt butter and sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook until fragrant.

Stir in the rice, toasting for 1 minute until aromatic.

Add chicken broth, onion powder, garlic powder, and parsley. Bring to a gentle boil.

Nestle seared chicken back into the rice, cover, and simmer for 20-25 minutes until rice is tender.

Let the dish rest for 5 minutes, garnish with parsley, and serve hot.