Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides with paprika, garlic powder, onion powder, ½ teaspoon salt, and black pepper.
Brown the chicken: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until deeply golden brown. Remove the chicken and set aside.
Cook the onions: Reduce the heat to medium and add the butter. Add the sliced onion and cook for 5–6 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Make the gravy: Sprinkle the flour over the onions and garlic. Stir continuously for about 1 minute to cook the flour.
Add the broth: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the Worcestershire sauce, dried thyme, remaining salt, and bay leaf.
Thicken the gravy: Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the gravy begins to thicken.
Add the rice: Stir the rinsed rice into the gravy, making sure the grains are evenly distributed.
Return the chicken: Place the browned chicken thighs on top of the rice. Make sure the chicken is partially surrounded by the gravy.
Cook: Cover the skillet tightly with a lid. Reduce the heat to low and simmer for approximately 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
Rest: Turn off the heat and leave the skillet covered for 5 minutes. This allows the rice to finish steaming and the flavors to settle.
Finish: Remove the bay leaf. Drizzle the lemon juice over the dish and sprinkle with fresh parsley.
Serve: Fluff the rice gently with a fork, spoon it onto plates, and place a chicken thigh on top. Spoon plenty of the savory onion gravy over the chicken and rice.
