Pat dry the chicken. Add all the seasonings under the chicken section into a small bowl or ramekin and mix together. Season the chicken all over with this rub.

Heat a large skillet over medium high heat with some oil. Once hot, sear the chicken skin side down until golden, about 5 minutes. Then flip and sear for an additional 5 minutes. We are just searing the chicken here, not cooking all the way through. Remove the chicken and set aside.

To the same skillet, add the butter and onions. Cook the onions while stirring occasionally for about 4 minutes. Add in the garlic and cook for 30 seconds.

Now gradually add in the flour, I like to use a few tablespoons at a time. Lower the heat to medium low while doing this.

Stir with the onions and continue doing this until all the flour has dissolved and you see no more white. It will be pretty thick but that's okay! About two minutes.

Gradually pour in the chicken broth and whisk constantly until it starts to thicken and there are no more lumps. About 3 minutes. Add the heavy cream, thyme, paprika, red pepper flakes and onion powder, whisking to combine. Let the gravy simmer for about 5 minutes, whisking occasionally.

Add the chicken back in the pan, pour some of the gravy on top and let this simmer for about 25-30 minutes or until the chicken is cooked through. The internal temperature should be 165 degrees.

Once finished remove from the heat and serve with the gravy. Eat and enjoy!