Preheat your oven to 350°F (175°C).

In a large bowl, whisk together all-purpose flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper until evenly mixed.

Dredge chicken thighs and drumsticks in the seasoned flour mixture, shaking off excess flour.

Heat vegetable oil or bacon grease in a large skillet over medium-high heat and brown the chicken for about 5-7 minutes on each side until golden brown.

Transfer the browned chicken to a plate. In the same skillet, sauté sliced onions over medium heat for about 5 minutes until translucent.

Stir in minced garlic and sauté for 1 additional minute.

Sprinkle in 2 tablespoons of reserved seasoned flour, stirring constantly for 1-2 minutes.

Gradually whisk in chicken broth and let it simmer for about 5 minutes until slightly thickened.

Stir in heavy cream, Worcestershire sauce, and fresh thyme, and let simmer until thickened for 3-5 minutes.

Nestle browned chicken back into the skillet, partially covering it with gravy.

Cover the skillet and bake in the oven for 25-30 minutes until fully cooked through.

Garnish with chopped parsley and serve with sides like rice, mashed potatoes, or grits.