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Coat chicken thighs in avocado oil and season with salt, pepper, garlic powder, onion powder, Tony's no salt seasoning, and smoked paprika.
Heat olive oil in a Dutch oven and sear the chicken for 3-4 minutes per side.
Remove the chicken and in the same pot, sauté diced onions, celery, and carrots.
Add chopped rosemary and thyme, then sauté minced garlic until fragrant.
Melt butter, then stir in flour to make a roux.
Pour in a can of cream of chicken and stir in chicken broth.
Add the chicken back in, taste and adjust seasoning, and let simmer for 15 minutes.
For the dumplings, mix together biscuit mix and milk to form a sticky dough.
Remove the chicken, shred it, and add it back to the pot.
Thin the broth with warm milk, then drop small amounts of dough into the pot.
Cover and let steam for 15 minutes.
If the gravy is still too thick, add in a little warm chicken broth.