Begin by generously seasoning the boneless skinless chicken thighs with salt, black pepper, garlic powder, and paprika. In a large pot or skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken thighs and sear them for about 6-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the pot and set aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Stir in 2 cloves of minced garlic and 1 teaspoon onion powder, sautéing for 1-2 minutes until fragrant. Next, add 1 cup of long-grain white rice, stirring constantly for another minute to lightly toast the rice.

Pour in 3 cups of chicken broth, ensuring it covers the rice entirely. Bring the mixture to a gentle boil and then lower the heat to a simmer. Carefully place the seared chicken back into the pot, nestling it among the rice. Cover and let everything simmer for about 18-20 minutes, or until the rice is tender.

Once the rice is cooked, remove the pot from heat and stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until well mixed and creamy. Add a pinch of red pepper flakes for heat if desired.

Fold in 1 cup of frozen peas or spinach, allowing them to heat through. Serve hot, garnished with freshly chopped parsley or basil.