Pat the chicken thighs dry with a paper towel to remove excess moisture. In a small bowl, combine the paprika, onion powder, salt, and freshly cracked black pepper. Rub the seasoning mixture generously over the chicken thighs and set them aside to absorb the flavors. I like to let the chicken rest for a few minutes after seasoning so the spices really stick to the meat.

Place the trimmed green beans in a microwave-safe dish with 1/2 cup water. Microwave on high for 8-10 minutes, until the beans are almost tender but still slightly crisp. Once done, drain any remaining water.

Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter or ghee. Add the seasoned chicken thighs (from Step 1), placing them skin side down (if using skin-on). Sear for about 5-6 minutes until golden brown, then flip and cook for another 5-6 minutes until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Adjust heat and time as needed. Remove the cooked chicken from the skillet and set aside.

In the same skillet over low heat, melt the remaining 1 tablespoon of butter or ghee. Add the minced garlic, chopped fresh parsley, hot sauce, and crushed red pepper flakes (if using). Stir well and cook for about 1 minute until the garlic is fragrant, being careful not to burn it.

Add the pre-cooked green beans (from Step 2) to the skillet with the garlic-parsley sauce and toss to coat. Cook for 4-5 minutes, stirring regularly, until the green beans are warmed through and coated with the sauce. Pour in the lemon juice and chicken stock, then allow the sauce to bubble and reduce slightly for a couple of minutes.

Push the green beans to one side of the skillet and return the cooked chicken thighs (from Step 3) to the pan. Let them reheat briefly in the skillet, spooning some sauce over the top. Adjust seasoning with more pepper if needed. Serve the chicken and green beans hot, garnished with extra fresh parsley, lemon slices, and additional crushed red pepper flakes if desired. I like to finish with a generous squeeze of fresh lemon and a handful of parsley for a burst of freshness!