Pat chicken thighs dry with paper towels. In a small bowl mix kosher salt, 1 tsp black pepper, smoked paprika, and garlic powder. Rub chicken with 1 tablespoon olive oil, then evenly season both sides with the spice mix.

Sear the Chicken

Heat a large skillet over medium-high heat until hot. Add the remaining 1 tablespoon olive oil. When oil shimmers, add chicken thighs in a single layer, skinless side down (they will sizzle). Sear undisturbed 4–5 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes until browned. Chicken should reach an internal temperature of about 155–160°F (it will finish in the sauce). Transfer chicken to a plate and tent with foil to rest.

Pan Sauce

Sweat Aromatics

Reduce heat to medium. Add 2 tablespoons butter to the same skillet. When melted, add the minced shallot and cook, stirring, 2–3 minutes until softened and translucent (do not let brown). Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and Reduce

Carefully pour in 1 cup dry white wine (or chicken stock) to deglaze, scraping up browned bits from the pan with a wooden spoon. Increase heat to medium-high and simmer 4–5 minutes until liquid is reduced by about half.

Finish the Sauce

Lower heat to medium-low. Stir in lemon juice and honey. Add the remaining 1 tablespoon butter, swirling until the sauce is glossy and slightly thickened. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Stir in chopped parsley.

Return Chicken to Sauce

Return the seared chicken thighs to the skillet, spooning sauce over them. Simmer gently 3–4 minutes until chicken reaches 165°F and flavors meld. Turn chicken once to coat evenly.

To Serve

Portion cooked rice or mashed potatoes onto plates. Place chicken thighs on top or beside the starch and spoon plenty of pan sauce over each. Garnish with lemon wedges and an extra sprinkle of chopped parsley if desired. Serve immediately.