Begin by patting the boneless chicken thighs dry with a paper towel, ensuring they are free of moisture for that coveted crispy skin. In a small bowl, combine garlic powder, onion powder, paprika, kosher salt, and black pepper. Generously rub this flavorful mixture all over each thigh, making sure every nook is seasoned to perfection.

Heat a medium cast iron skillet over medium heat and add a splash of olive oil, allowing it to get hot but not smoking. Carefully place the seasoned chicken thighs skin side down in the skillet and cook for about 5 minutes or until the skin becomes beautifully golden and crispy. Flip the thighs and continue cooking for an additional 8-10 minutes, ensuring the internal temperature hits 165°F (74°C) for safe consumption.

Once cooked, gently remove the crispy chicken thighs from the skillet and set them aside on a plate. In the same skillet, add a tablespoon of butter and let it melt. Sauté finely chopped shallots and minced garlic together for approximately 1 minute until they are fragrant and soft, creating a savory base for the creamy sauce.

Pour in the chicken broth and a splash of fresh lemon juice, then sprinkle in fresh thyme and crushed red pepper flakes for flavor. Stir well to combine, bringing the mixture to a gentle simmer. Reduce the heat and mix in heavy cream, allowing the sauce to thicken for about 5 minutes while stirring occasionally until it reaches a creamy consistency.

Return the golden chicken thighs to the skillet, making sure they are coated with that luscious sauce and warmed through. Allow them to simmer on low for a few moments to absorb the flavors. Finally, garnish your dish with freshly chopped parsley for a touch of color and freshness before serving.