Season and dredge the chicken: Pat the chicken dry and season it with salt, black pepper, paprika, garlic powder, and cayenne. Dredge each piece in flour, shaking off excess.
Sear the chicken: Heat vegetable oil in a large skillet over medium heat. Add the chicken, skin-side down, and sear for about 5 minutes per side until golden brown. Remove and set aside.
Make the gravy: In the same skillet, add the sliced onions and cook until softened. Stir in garlic and cook for 30 seconds. Sprinkle in a tablespoon of leftover flour from dredging and stir.
Deglaze and simmer: Pour in the chicken broth, scraping up the browned bits. Stir in heavy cream, Worcestershire sauce, and thyme. Let simmer for 5 minutes until thickened.
Return chicken to skillet: Nestle the chicken back into the gravy, cover, and simmer for 30 minutes, until the chicken is tender and cooked through.
Serve and enjoy: Spoon over mashed potatoes or rice and garnish with fresh herbs if desired.
