Pat the chicken thighs dry with paper towels. Season both sides evenly with garlic powder, onion powder, paprika if using, kosher salt, and black pepper. Let the seasoned chicken rest for 10 minutes.

Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken thighs. Sear without moving for 4 to 5 minutes until golden brown, then flip and sear the other side for 4 to 5 minutes. Remove the chicken and tent loosely with foil.

Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and cook for 1 to 2 minutes until softened.

Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the pan. Let the broth simmer for about 2 minutes to reduce slightly.

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

Reduce the heat to medium-low. Stir in the heavy cream and warm gently until the sauce thickens slightly and coats the back of a spoon, about 2 to 3 minutes. Do not boil vigorously or the cream may split.

Return the seared chicken thighs to the pan, spoon sauce over each piece, and simmer gently for 6 to 8 minutes until the chicken reaches an internal temperature of 165 degrees F.

Remove from heat and let rest for 3 minutes. Serve with mashed potatoes, rice, or vegetables.