Begin by patting the chicken thighs dry with paper towels and season generously with garlic powder, onion powder, paprika, kosher salt, and black pepper. Let sit for 10 minutes.

Heat a skillet over medium-high heat and add olive oil. Once shimmery, add chicken thighs skin-side down, sear for 7-8 minutes, then flip and cook for another 10-12 minutes until cooked through.

Reduce heat in the same skillet and melt butter. Add shallots and garlic, sauté for 1 minute. Pour in chicken broth and lemon juice, scraping browned bits. Add thyme and crushed red pepper, simmer.

Let sauce simmer for 5-6 minutes until thickened, lower heat, stir in heavy cream and adjust seasoning. It should be rich and creamy.

Return chicken to skillet, spoon sauce over each piece, warm through, and garnish with parsley before serving.