Start by patting the boneless skinless chicken thighs dry with paper towels; this helps them sear better. Trim any excess fat, then coat the chicken with a mix of onion powder, garlic powder, dried thyme, dried rosemary, salt, cracked black pepper, and paprika.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Carefully add the seasoned chicken thighs and sear for about 6-8 minutes on each side or until golden brown and the internal temperature reaches 165°F. Remove the chicken and keep warm.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add the brown mushrooms and sauté for about 3-4 minutes until they are tender and browned.

Stir in the minced fresh garlic, along with chopped parsley, thyme, and rosemary. Sauté for an additional 1-2 minutes until fragrant.

Pour in 1/2 cup of dry white wine or chicken broth, scraping up any brown bits from the bottom of the pan. Raise the heat to simmer and reduce the liquid by half for about 3-5 minutes.

Return the seared chicken thighs to the skillet, allowing everything to simmer together for another 2-3 minutes to heat through. Adjust seasoning if needed, then garnish with additional fresh parsley before serving hot.