Start by patting the bone-in, skin-on chicken thighs dry with paper towels to ensure a nice sear. In a small bowl, mix together Lawry’s seasoning salt, garlic powder, paprika, and Sazon seasoning. Rub this mixture generously over each thigh.

In a separate bowl, combine all-purpose flour with a pinch of additional salt and paprika for extra flavor. Set the flour mixture aside.

Dredge each seasoned chicken thigh in the prepared flour mixture, shaking off excess flour. Let them rest for a moment as you heat your oil.

In an oven-safe skillet, heat about 2 tablespoons of avocado oil over medium-high heat. Sear the chicken for about 5 minutes, flip and cook the other side for another 5 minutes, then transfer to a plate to rest.

In the same skillet, sauté chopped onion and minced garlic until softened. Stir in remaining flour to form a roux, then gradually whisk in chicken stock and heavy cream, cooking until gravy thickens.

Return the seared chicken thighs to the skillet, cover, and transfer to a preheated oven at 400°F (200°C) for approximately 45 minutes.

After baking, remove the skillet and generously spoon the gravy over the chicken thighs, garnishing with parsley. Serve over mashed potatoes.