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In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper, and red pepper flakes.
Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
Heat oil in a skillet on medium-high heat. Place the chicken in a hot skillet (I use cast iron) and sear for about 7-8 minutes. Flip and cook another 7-8 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
Add the butter to the skillet and mushrooms. season with salt and pepper and saute for about 3 minutes. Add in the garlic and cook until fragrant for about another minute.
Return the chicken to the pan and garnish with fresh chopped parsley.