Preheat your oven to 375°F (190°C). Gather your ingredients and prepare your skillet.

In a small bowl, combine garlic powder, onion powder, paprika, and dried thyme. Set this mixture aside.

Season the chicken thighs generously with the spice mixture and sprinkle with sea salt and pepper.

Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken thighs skin side down for about 5 minutes.

Flip the chicken and cook the other side briefly. Transfer the skillet to the oven and bake for 20 to 25 minutes.

Remove the skillet from the oven and set the thighs aside. Discard excess grease, leaving about 1 tablespoon in the skillet.

Melt butter in the same skillet over medium heat. Add minced shallots and sauté for about 2 minutes until soft.

Stir in minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.

Pour in the chicken broth and lemon juice, bringing to a boil. Reduce heat and let simmer for 3 to 5 minutes.

Add heavy cream and stir gently, letting the sauce simmer for another 2 to 3 minutes. Taste and adjust seasoning.

Return the cooked chicken thighs to the skillet, nestling them in the sauce. Let simmer for an additional 3 to 5 minutes.

Garnish with freshly chopped parsley and serve over garlic rice or alongside vegetables.