Pat the chicken thighs completely dry with paper towels and season on all sides with garlic powder, onion powder, paprika, salt, and pepper.

Let the chicken skin dry in the fridge for 30 minutes before cooking to improve crispness.

Heat the olive oil in a large skillet over medium heat until shimmering.

Place the thighs skin-side down without crowding the pan and cook until the skin is deep golden, about 7 to 8 minutes.

Flip the thighs and cook another 10 to 12 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate and tent loosely with foil to rest.

Lower the heat to medium and add butter to the same skillet. Add the minced shallot and garlic, sautéing until fragrant, about 1 minute without browning the garlic.

Pour in chicken broth and lemon juice, scraping the pan to loosen browned bits. Add thyme and crushed red pepper flakes, reducing the liquid slightly, about 2 minutes.

Stir in heavy cream and simmer until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Adjust seasoning to taste.

Return the chicken to the skillet, spoon sauce over each thigh, and warm through for 1 to 2 minutes.

Remove thyme stems, sprinkle with chopped parsley, and serve immediately.