Prepare the Rice: In a medium saucepan, bring the water (or chicken broth) to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is fully cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Set aside.

Season the Chicken: While the rice is cooking, season the chicken thighs with salt, pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook for 6-7 minutes per side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set aside.

Make the Smothered Sauce: In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Create the Sauce: If you want a thicker sauce, sprinkle the flour over the onions and garlic and stir to combine. Slowly add the chicken broth, stirring constantly to avoid lumps. Once the sauce begins to thicken, add the heavy cream and sour cream, and continue to stir until the sauce is smooth and creamy. Season with salt and pepper to taste.

Smother the Chicken: Return the chicken to the skillet, spoon some of the sauce over the top, and let it simmer in the sauce for another 5 minutes to soak up the flavors.

Serve: Serve the smothered chicken over a bed of rice. Spoon more sauce over the top and garnish with chopped fresh parsley or green onions if desired.