Preheat oven to 375°F (190°C). Pat chicken thighs dry and season all over with kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. (I’m using a 12” cast iron skillet). Working in batches if needed, sear the chicken skin-side down until deeply golden, about 6 minutes, then flip and sear 3 more minutes. Remove chicken and set aside (it won't be fully cooked yet).

Lower heat to medium. Add sliced onions to the same pan with the rendered fat and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes.

Add butter and minced garlic to the onions and stir until the butter melts and garlic is fragrant, about 1 minute.

Stir in the rice, toasting it in the buttery onions for a minute, then pour in chicken broth and heavy cream. Stir in thyme, rosemary and scrape up any browned bits from the bottom of the pan.

Nestle the chicken thighs skin-side up on top of the rice, along with any accumulated juices.

Transfer the uncovered skillet to the oven and bake about 30 minutes, until the rice is tender and the chicken reaches 165°F (74°C) internally. (If your chicken thighs are smaller, pull them off sooner around 20 minutes if cooked through. Then place the skillet back into the oven to allow the rice to keep baking.)

Once done, remove from the oven and place chicken thighs on a separate plate if you haven’t already done so. Stir in half of the cheese into the rice. Smooth it down, then scatter the remaining cheese on top. Place back into the oven till melted, 3-5 minutes.

Rest 5 minutes, then place your chicken thighs back onto the rice. Top with fresh parsley before serving.