Season the chicken thighs evenly with salt and black pepper on both sides.
In a large deep skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat.
Add the chicken thighs skin-side down and cook without moving until the skin is golden brown and crispy, about 6-7 minutes.
Flip the chicken thighs and cook the other side for 4-5 minutes until lightly browned. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 2-3 minutes.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter mixture for 1-2 minutes.
Pour in the chicken broth, then add the dried thyme and paprika. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice, skin-side up.
Bring the mixture to a gentle simmer, then cover the skillet with a tight-fitting lid.
Reduce heat to low and cook for 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle the chopped fresh parsley over the chicken and rice before serving.