Pat the chicken thighs dry with paper towels to ensure proper browning. In a small bowl, mix paprika, onion powder, salt, and pepper. Rub this seasoning blend generously onto both sides of the chicken. Let it sit while you prep the green beans.

Place the trimmed green beans in a microwave-safe dish with ½ cup of water. Microwave for 8–10 minutes until just tender but still slightly crisp. Drain and set aside.

Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter. Add the seasoned chicken thighs top-side down and sear for 5–6 minutes until golden. Flip and cook the other side for another 5–6 minutes until the internal temperature reaches 165°F (75°C). If the chicken is browning too fast, reduce the heat. Transfer the cooked chicken to a plate and keep warm.

In the same skillet, reduce the heat and add the remaining tablespoon of butter. Stir in the minced garlic, chopped parsley, hot sauce, chili flakes (if using), and the pre-cooked green beans. Sauté for 4–5 minutes until the green beans absorb the flavors and are cooked to your liking.

Pour in the lemon juice and chicken stock. Let the mixture simmer for 2–3 minutes, reducing slightly to create a flavorful sauce.

Push the green beans to the side of the skillet and return the chicken to the pan. Spoon the sauce over the thighs and cook for another minute or two to reheat everything evenly.

Serve immediately, garnished with extra parsley, crushed red chili flakes, and lemon slices if desired.