1. Start by patting the chicken thighs dry with paper towels, then season them generously with the garlic powder, onion powder, paprika, salt, and black pepper.

2. Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken thighs and sear them for 4-5 minutes per side until they’re golden brown and cooked through.

3. In the same skillet, melt the butter over medium heat. Add the minced shallot and garlic, and cook until fragrant, about 1-2 minutes.

4. Deglaze the pan by pouring in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the fresh thyme and red pepper flakes, then let the mixture simmer for 3-4 minutes.

5. Finally, stir in the heavy cream and cook until the sauce has thickened slightly, about 2-3 minutes. Adjust the seasoning with salt and pepper to your taste.

6. Return the seared chicken thighs to the skillet, spooning the creamy sauce over the top. Let the chicken simmer for an additional 2 minutes to allow the flavors to meld.

7. Garnish the Bobby Flay’s Chicken Thighs with freshly chopped parsley before serving. Enjoy this delicious, restaurant-quality dish in the comfort of your own home!