Pat the chicken thighs very dry with paper towels. Mix the garlic powder, onion powder, paprika, kosher salt, and black pepper and rub evenly over both sides. Let them rest for 10 minutes.

Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, place the thighs in a single layer and sear for 4 to 5 minutes per side until deep golden brown. Remove the thighs and tent loosely with foil to rest.

Lower the heat to medium and add the butter to the same skillet. Let it melt, scraping up any browned bits. Add the chopped shallot and cook 1-2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Pour in the chicken broth and simmer for about 2 minutes, scraping up all the fond from the pan.

Stir in the fresh lemon juice, thyme, and crushed red pepper flakes. Taste and adjust seasoning with salt and pepper.

Reduce the heat to medium-low and add the heavy cream. Warm gently, stirring, until the sauce thickens slightly—about 2-3 minutes. Avoid boiling.

Return the seared chicken to the skillet, spooning sauce over each piece. Simmer uncovered for 6-8 minutes until the internal temperature reaches 165°F.

Remove from heat and let the chicken rest in the sauce for 3 minutes before serving.