Begin by patting the bone-in, skin-on chicken thighs dry with paper towels. Season generously with salt, black pepper, paprika, and garlic powder. Lightly dredge each thigh in flour, shaking off any excess.

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken thighs skin-side down and sear for 4–5 minutes until golden brown and crispy. Transfer the chicken to a plate and set aside.

Using the same skillet, add the chopped onions and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute.

Sprinkle flour over the sautéed onions and garlic to create a roux. Slowly whisk in chicken broth, allowing it to thicken for 2–3 minutes, then incorporate heavy cream.

Return the seared chicken thighs to the skillet, cover, and simmer on low heat for 25–30 minutes until chicken reaches an internal temperature of 175°F.

Prepare white rice in a separate pot according to package instructions, typically bringing water to a boil, adding rice, and simmering for about 15–20 minutes.

Once chicken is tender and gravy is thick, fluff rice and spoon onto plates. Top with chicken thighs and drizzle with creamy gravy. Garnish with fresh parsley.