Season the chicken thighs with salt and black pepper. This enhances the flavor of the chicken as it cooks.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken pieces.

Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through. Use a wooden spoon to break up any large pieces.

Remove the chicken from the skillet and set aside. Leave the drippings in the skillet for added flavor in the rice.

In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This builds a base flavor for the rice.

Add the rinsed rice to the skillet, stirring to coat the grains with the onion and garlic mixture. This helps to toast the rice slightly, enhancing its flavor.

Pour in the chicken broth, and add the dried thyme and paprika. Stir to combine all ingredients.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15 minutes, or until the rice is tender and has absorbed the liquid.

After the rice has cooked, remove the lid and add the stick of butter, cut into pieces. Stir gently until the butter melts and coats the rice, creating a creamy texture.

Return the cooked chicken to the skillet, mixing it with the rice and butter. Cook for an additional 5 minutes to heat the chicken through.

Taste and adjust seasoning if necessary. You can add more salt or pepper according to your preference.

Remove from heat and garnish with chopped fresh parsley before serving for a pop of color and freshness.