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Seasoning the chicken thighs with all the seasonings listed above.
In a skillet or cast-iron skillet, add 1 tablespoon olive oil and cook the chicken undisturbed on medium heat for 5 to 6 minutes covered.
Flip the chicken over and cook another 5 to 6 minutes covered.
Remove the chicken to a plate.
In the same pan add a tablespoon of olive oil, sauté the garlic, add in thyme, chili flakes and give it a stir.
Add in the broth, cornstarch (optional), heavy whipping cream, and stir.
As the sauce cooks add in sun-dried tomatoes, Parmesan cheese, parsley once the sauce has thickened after a few minutes on low heat, tuck in the chicken. Spoon the sauce over the chicken.
Let the chicken sit in the sauce for a couple of minutes, turning off the heat.
Serve over wild rice, and grilled asparagus.