In a large skillet over medium heat, add a splash of olive oil.

Season the chicken thighs with salt, pepper, smoked paprika, and onion powder. Cook until browned on both sides (about 5-7 minutes). Remove the chicken and set it aside.

In the same skillet, add a little more oil if necessary. Sauté the diced onion until translucent (about 3-4 minutes), then stir in the minced garlic for another minute.

Pour in the uncooked rice and stir for a minute to toast it slightly, mixing it with the onions and garlic.

Slowly add the chicken broth and heavy cream to the skillet, stirring well. Bring to a simmer.

Nestle the browned chicken back into the skillet. Cover and let it cook on low for about 20 minutes, or until the rice has absorbed the liquids and is tender, and the chicken is fully cooked.

Fluff the rice with a fork, and garnish with freshly chopped parsley before serving.