Pat the chicken thighs dry with paper towels. Season with salt, black pepper, paprika, and garlic powder. Lightly dredge in flour.

Melt 2 tablespoons of butter in a large skillet over medium heat. Sear the chicken, skin-side down, for 4–5 minutes until golden brown. Flip and cook for another 4–5 minutes. Remove from skillet.

In the same skillet, add the chopped onion and sauté for about 5 minutes until soft. Add minced garlic and cook for an additional 30 seconds.

Sprinkle in 2 tablespoons of flour over the onion and garlic mixture, stirring to combine and form a roux. Cook for 1 minute until pale golden. Gradually whisk in 2 cups of chicken broth and bring to a gentle simmer.

Stir in 1 cup of heavy cream and adjust seasoning with salt and pepper. The gravy should have a rich flavor.

Return the chicken thighs to the skillet, nestling into the gravy. Cover and simmer for 25–30 minutes until the internal temperature reaches 175°F.

Cook white rice according to package instructions, about 15–20 minutes, before serving.

Spoon gravy over rice on each plate, top with chicken, and garnish with fresh parsley.