Pat the chicken thighs dry with a paper towel and season both sides with onion powder, paprika, salt, and pepper. Let sit for 10 minutes.

In a microwave-safe bowl, combine green beans with a splash of water, cover, and microwave for 8-10 minutes until bright green and almost tender.

In a large skillet, heat 2 tablespoons of butter over medium-low heat. Sear the chicken thighs skin-side down for 5-6 minutes until golden brown.

Flip the chicken thighs and cook for another 5-6 minutes until internal temperature reaches 165°F (75°C). Remove from skillet.

In the same skillet, melt remaining 2 tablespoons of butter. Add minced garlic, parsley, and pre-cooked green beans, sautéing for 4-5 minutes.

Pour in lemon juice and chicken stock, stirring to combine. Simmer for about 2 minutes.

Return the seared chicken thighs to the skillet, reheat gently for 1-2 minutes in the sauce. Adjust seasoning if necessary.

Serve warm, garnished with chili flakes and fresh parsley. Optionally add lemon slices for extra brightness.