Pat dry the chicken thighs and sprinkle them with 2 teaspoons of Lawry’s seasoning salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, and the Sazon packet, rubbing it into both sides.

In a bowl, mix the all-purpose flour with the remaining seasonings: 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoons cracked black pepper. Whisk to blend.

Drench the seasoned chicken thighs thoroughly in the prepared flour. Shake off excess flour and set aside the remaining seasoned flour for later.

In a large oven-safe pan, heat the oil over medium-high heat. Add the chicken thighs skin side down and cook for about 5 minutes per side until golden brown. Set the chicken aside.

If there’s too much oil in the pan, remove some, leaving about 2 tablespoons. Add the butter, sliced onion, chopped garlic, crushed red pepper flakes, cracked black pepper, and 4 tablespoons of the reserved seasoned flour. Whisk and sauté for 3 to 5 minutes to build a light roux.

Gradually add the chicken stock while whisking. Let it simmer for 3 to 5 minutes until it thickens slightly.

Stir in the heavy cream and return the seared chicken (with its juices) back into the pan, nestling it into the gravy.

Bring everything to a boil on the stovetop, then cover with a lid and transfer to a preheated oven at 200°C (400°F) for 45 minutes.

When done, uncover the pan, spoon the gravy generously over the chicken, and sprinkle with dried parsley.