Begin by patting the boneless chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika, ensuring an even coating for maximum flavor.

In the same skillet, heat 2 tablespoons of olive oil over medium-high heat and lay the seasoned chicken thighs in the hot oil, searing them for about 4-5 minutes per side until golden brown. Transfer to a plate and keep warm.

Reduce heat to medium; add 2 tablespoons of unsalted butter to the same skillet. Once melted, add diced onion and sauté for about 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.

Add 1 cup of long-grain white rice, stirring to coat the grains. Toast lightly for about 1 minute.

Pour in 2 cups of chicken broth while scraping up browned bits from the pan. Add onion powder, garlic powder, and half of the fresh parsley. Nestle the chicken back into the rice mixture. Bring to boil, then reduce heat to low, cover, and let simmer for 20-25 minutes.

Let rest covered for 5 minutes. Fluff the rice with a fork and sprinkle the remaining fresh parsley on top before serving.