Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, paprika, and onion powder. Let sit at room temperature for 15 minutes.

Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 to 6 minutes until golden and crispy. Flip and cook for another 3 minutes.

In the same skillet, reduce heat to medium and sauté the minced garlic for about 30 seconds. Stir in the jasmine rice, coating the grains with the chicken drippings.

Pour in 2 cups of chicken broth, bring to a gentle simmer, then stir in heavy cream and thyme. Nestle the seared chicken back into the skillet.

Cover and let simmer on low heat for 20 minutes until the rice is tender and chicken reaches internal temperature of 165°F (75°C).

Remove from heat and let rest, covered, for 5 minutes. Garnish with parsley and extra thyme before serving.