Pat the chicken thighs dry with paper towels. In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Dredge each chicken thigh in the flour mixture, shaking off excess.

Heat the vegetable oil or butter in a large skillet or Dutch oven over medium-high heat. Add the chicken skin-side down and cook for 4-5 minutes per side until golden brown. Remove and set aside.

In the same pan, reduce heat to medium. Add the sliced onion and bell pepper (if using). Cook for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 minute.

Sprinkle 2-3 tablespoons of the leftover dredging flour into the pan. Stir for 1-2 minutes to create a roux. Gradually pour in the chicken broth, whisking to avoid lumps. Bring to a simmer and thicken for 3-4 minutes. Stir in the heavy cream.

Return the chicken to the pan, nestling it into the gravy. Cover and simmer on low for 25-30 minutes until cooked through. Flip halfway.

Taste and adjust seasoning. Garnish with parsley and serve over rice or potatoes.