Season patted dry, room-temperature chicken thighs with 2 teaspoons Lawry’s seasoning salt, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 Sazon packet. Rub mixture onto both sides of the chicken.

In a bowl, combine all-purpose flour with 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk thoroughly to incorporate seasonings.

Coat seasoned chicken thighs fully in the prepared seasoned flour; shake off any excess. Reserve remaining seasoned flour for later use.

Heat oil in a large oven-safe pan over medium-high heat. Place chicken thighs skin side down and cook for 5 minutes per side or until golden brown. Remove chicken from pan and set aside.

If needed, remove excess oil from the pan leaving approximately 2 tablespoons. Add butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to build a light roux.

Gradually whisk in chicken stock, simmering for 3 to 5 minutes until slightly thickened. Pour in heavy cream and continue whisking.

Transfer seared chicken thighs with any accumulated juices back into the pan, nestling into the gravy.

Bring the contents to a boil on the stovetop. Cover the pan with a lid and transfer to a preheated oven at 200°C (400°F). Bake for 45 minutes.

Remove from oven, uncover, and spoon gravy generously over chicken. Garnish with dried parsley and serve with freshly prepared mashed potatoes.