Season the chicken thighs evenly with salt and black pepper on both sides.
Heat a large deep skillet or Dutch oven over medium heat and add the butter.
Once the butter is melted and foaming, add the chicken thighs skin-side down and cook without moving for 6-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter mixture, cooking for 1-2 minutes.
Pour in the chicken broth, then stir in the dried thyme, paprika, and crushed red pepper flakes.
Return the chicken thighs to the skillet, placing them on top of the rice.
Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 20 minutes without lifting the lid, until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and rice before serving.