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Season the chicken thighs with salt. Heat the olive oil in a Dutch oven or large pan over medium high and sear the thighs until browned and cooked through, about 5 to 6 minutes per side. Remove to a plate.
Lower the heat to medium. Add the diced onion and cook until soft, about 4 minutes. Add all the seasoning, the garlic powder, oregano, cumin, plus some salt and pepper, then add the butter and stir until fragrant, about a minute.
Add the potatoes and the chicken broth. Cover and simmer until the potatoes are almost tender, about 12 to 15 minutes, checking once partway through.
Pour in the heavy cream and bring to a bare simmer, never a hard boil, so it doesn’t break. Add the green beans, stir, cover, and cook 4 to 5 minutes until they keep a little bite.
Add the chicken back in, top with the Parmesan, cover, and let it sit a minute or two until the cheese melts and everything warms through. Taste and adjust salt before serving.