Pat the chicken thighs very dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and the sweet paprika. Dry chicken sears more evenly; the light salt keeps the surface from steaming and helps develop a deep golden crust.

Heat a large (12-inch) ovenproof or stovetop-safe skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. Once the butter foams and the oil is shimmering (about 30–60 seconds), add the thighs skin-side (or presentation-side) down in a single layer. Sear without moving for 4–5 minutes until a deep golden-brown crust forms. Searing at high heat creates the Maillard reaction, which builds savory flavor and leaves flavorful browned bits (fond) in the pan that will flavor the rice.

Flip the thighs and sear the other side 2–3 minutes until lightly browned but not fully cooked through. Remove the thighs to a plate and tent loosely with foil. Partially cooking the chicken now ensures it finishes perfectly during the rice phase without overcooking.

Reduce heat to medium. Add the remaining 1 tbsp butter to the pan. Add the chopped onion and a pinch of kosher salt; sauté 4–5 minutes until the onion is soft and translucent. Sweating the onion builds a sweet, savory base and deglazes some of the fond, incorporating that concentrated flavor into the dish.

Add the minced garlic and red pepper flakes (if using) and cook 30–45 seconds, stirring constantly, until fragrant. Garlic cooks quickly; browning it will turn bitter, so keep it moving to release its aromatic oils without burning.

Stir in the uncooked rice and toast for 60–90 seconds, coating the grains in the buttery onion-garlic mixture. Toasting the rice helps create a nutty layer of flavor and slightly seals the grains so they hold their shape during cooking.

Pour in the 3 cups low-sodium chicken stock. Use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom—these are concentrated flavor. Bring the liquid to a gentle simmer, then taste the broth and add the remaining 1/2 tsp kosher salt if needed (seasoning after reducing ensures you don't over-salt).

Nestle the seared chicken thighs back into the skillet, pressing them slightly into the rice so they're partially submerged. Scatter the chopped thyme over the top. Cover the skillet with a tight-fitting lid (or aluminum foil) and reduce the heat to low. Simmer gently for 18–20 minutes without lifting the lid. This low, steady steam cooks the rice evenly and finishes the chicken while preserving moisture.

After 18–20 minutes, remove the lid and check doneness: the rice should be tender and most liquid absorbed; chicken should reach an internal temperature of 165°F (74°C) near the thickest part. If the rice needs 2–3 more minutes, recover and continue; if the chicken isn't at temp yet, place the skillet in a 400°F (200°C) oven for 5–7 minutes to finish without drying the rice (only if your skillet is ovenproof).

Once done, remove from heat. Scatter the chopped parsley, lemon zest, and 1 tablespoon lemon juice over the top and let rest, covered, for 5 minutes. Resting redistributes juices in the chicken and allows the rice to finish steaming for a creamier texture.

Taste and adjust seasoning with salt and pepper. Spoon rice onto plates and arrange a thigh on each serving, spooning pan juices over the top. The reserved pan juices are a concentrated, garlicky sauce—use them generously.

Garnish with extra parsley and a lemon wedge. Serve hot. The contrast of the crispy seared exterior and juicy interior of the chicken with the herb-scented, slightly creamy rice is what elevates this simple one-pot to restaurant quality.