Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and smoked paprika.

Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet.

Cook undisturbed for 5-7 minutes until the skin is golden and crispy. Flip the chicken and add butter.

Cook for another 5 minutes, spooning melted butter over chicken. Check internal temperature reaches 165°F.

Transfer chicken to a plate, leaving drippings in the skillet. Add chopped onion and minced garlic.

Sauté for 1-2 minutes until onion is translucent. Add sliced carrots and cook for 3-4 minutes.

Stir in asparagus and cook for an additional 3 minutes until bright green.

Add peas and cook for 1-2 minutes. Pour in white wine or chicken broth to deglaze.

Nestle the chicken back in the skillet and warm everything together for 1-2 minutes.

Plate the chicken with vegetables, drizzle with sauce, and garnish with fresh dill.