In a small bowl, combine onion powder, paprika, salt, and pepper. Arrange chicken thighs in a shallow plate and season chicken thighs generously with the spice mixture. Set aside while you prepare the zucchini noodles.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer cooked chicken to a plate and set aside.

In the same skillet, add butter, lemon juice, hot sauce, red pepper flakes, minced garlic, and chicken broth. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the zucchini noodles render too much water. If it’s too watery, you can push zucchini noodles on the side and slightly tilt your skillet to gather the sauce and reduce it over the heat; you can do this until the sauce reaches your desired consistency.

Push the zucchini noodles on the side, add cooked chicken thighs back to the pan, and reheat quickly for another minute. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs and zucchini noodles immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!