Pat the chicken thighs dry with paper towels. Season both sides evenly with garlic powder, onion powder, paprika (if using), kosher salt, and black pepper. Let rest at room temperature for 10 minutes while the pan heats.

Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil shimmers. Place the thighs in a single layer. Do not overcrowd the pan.

Sear the thighs 4 to 5 minutes on the first side without moving them. Flip with tongs and sear another 4 to 5 minutes until both sides are golden brown. Transfer the chicken to a plate and tent loosely with foil.

Lower the heat to medium and add the butter to the same skillet. Once melted, add the finely chopped shallot. Cook 1 to 2 minutes until softened and fragrant.

Add the minced garlic and stir for about 30 seconds, keeping the garlic moving so it doesn’t burn.

Pour in the chicken broth and use a wooden spoon to scrape up browned bits from the pan. Bring to a simmer and let the liquid reduce for roughly 2 minutes to concentrate flavor.

Stir in the fresh lemon juice, fresh thyme leaves, and crushed red pepper flakes. Taste the sauce and adjust seasoning if needed.

Reduce the heat to medium-low and whisk in the heavy cream. Warm the sauce gently until it begins to thicken, avoiding boiling the cream to keep it smooth.

Nestle the seared chicken thighs back into the pan and spoon sauce over them. Simmer gently for 6 to 8 minutes, or until an instant-read thermometer reads 165°F at the thickest part.

Taste and finish with a pinch of salt and freshly ground black pepper if needed. Let the chicken rest for 3 minutes before serving.