Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until well combined.

Dredge the chicken thighs and drumsticks in the seasoned flour mixture, ensuring each piece is fully coated.

Pour enough vegetable oil or bacon grease into a large skillet to cover the bottom (about 1/4 inch deep). Heat over medium-high heat until shimmering.

Brown the chicken pieces in the hot oil skin-side down for about 5–7 minutes, then flip and cook for an additional 5–7 minutes.

Remove the chicken from the skillet and set aside. Lower the heat to medium and sauté the thinly sliced onions in the skillet for about 5 minutes or until soft.

Add the minced garlic and sauté for an additional minute, then sprinkle in 2 tablespoons of the reserved seasoned flour, mixing well.

Gradually whisk in the chicken broth, stirring continuously until the mixture reaches a gentle simmer, about 5 minutes.

Stir in the heavy cream, Worcestershire sauce, and fresh thyme leaves. Allow to simmer gently for another 2 minutes until thickened.

Nestle the browned chicken pieces back into the skillet, skin-side up, ensuring they are submerged in the gravy.

Cover the skillet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Garnish with freshly chopped parsley and serve over rice, mashed potatoes, or grits.