Prepare Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together kosher salt, black pepper, garlic powder, and paprika. Season the chicken thighs generously on all sides with this mixture.

Sear Chicken: Heat oil in a large, heavy-bottomed skillet (cast iron is great) over medium-high heat. Once the oil is hot, carefully place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes per side, until golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside on a plate.

Sauté Aromatics: Reduce heat to medium. If needed, add the optional tablespoon of butter to the skillet. Add the sliced onions (and bell pepper, if using) to the same skillet. Cook, stirring occasionally, for 5-7 minutes, or until softened and lightly caramelized. Add the minced garlic and cook for another minute until fragrant.

Make Roux & Gravy: Sprinkle the flour over the cooked vegetables. Stir and cook for 1-2 minutes to cook out the raw flour taste, creating a roux. Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly until the gravy begins to thicken.

Smother & Simmer: Stir in the dried thyme (or fresh). Taste the gravy and adjust seasoning with salt and pepper as needed. Return the seared chicken thighs to the skillet, nestling them into the gravy. Ensure the chicken is mostly covered by the gravy.

Reduce the heat to low, cover the skillet, and let the chicken simmer gently for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C).

Rest & Serve: Once cooked, remove the skillet from the heat and let the smothered chicken thighs rest for 5-10 minutes before serving. This allows the juices to redistribute. Serve hot with the delicious homemade gravy spooned over the chicken, alongside your favorite Southern sides.