Season the boneless skinless chicken thighs with salt, pepper, garlic powder, and smoked paprika to taste. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, then sear for 5-6 minutes per side until golden.

Cook the chicken through to 165°F. Remove the thighs to a plate and set aside while you make the Parmesan rice.

Melt 4 tbsp butter in the same skillet over medium heat. Cook the minced garlic for 1 minute until fragrant and lightly golden.

Add the long-grain white rice to the skillet and toast for 2 minutes, stirring so grains are glossy. You should smell toasted garlic and see the rice edges slightly dry.

Pour in 2 cups chicken broth and bring to a boil over high heat. Cover with a lid and simmer over low heat for 18 minutes until the rice is tender and the liquid is mostly absorbed.

Stir in the grated Parmesan cheese, heavy cream, and dried thyme until creamy and saucy. Keep the heat low so the mixture turns glossy and clings to the rice.

Return the golden seared chicken thighs to the pan. Nestle them into the creamy Parmesan rice so the drippings warm through.

Garnish with fresh parsley and serve immediately. Let the dish rest in the skillet for 2 minutes so the sauce thickens around the edges.