Pat the chicken thighs dry with paper towels and season them with Lawry's seasoning salt, garlic powder, paprika, and sazon seasoning. Let them sit for 15 minutes.

In a shallow dish, mix the all-purpose flour with a pinch of salt and pepper.

Dredge the seasoned chicken thighs in the flour mixture, ensuring they are evenly coated.

Heat the avocado oil in a skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes, then flip and sear for another 5 minutes. Remove and set aside.

In the same skillet, reduce heat to medium and melt the butter. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and crushed red pepper flakes, cook for another minute.

Whisk in the reserved flour from the pan drippings to form a roux.

Gradually whisk in the chicken stock and then slowly add the heavy cream, cooking over medium heat for 5-7 minutes until thickened.

Return the seared chicken thighs to the gravy, cover with a lid and bake in a preheated oven at 400°F for 45 minutes.

Remove from oven and serve the chicken thighs with gravy over them along with buttery mashed potatoes.