In a shallow dish, whisk together flour, salt, pepper, garlic powder, onion powder, paprika and ceyenne pepper.
In a large deep skillet heat oil & butter to a sizzle over medium high heat.
Dredge each piece of chicken thigh on both sides in the flour mixture. Place into hot skillet. Once all chicken is in skillet allow to sear for 4 minutes. (Move chicken around pan so it doesn't burn.) NOTE: add more oil to pan if needed. Once chicken thighs are golden brown on the bottom, flip them over and sear an additional 3-4 minutes until golden brown on that side.
Remove chicken from pan. Drain off all but 2 TBS of the grease. Place pan back on burner over medium high heat and add diced onion to the grease. Stir and saute for 2 minutes. Add in minced garlic and cook an additional 30 seconds.
Add in chicken broth and water and bring to a boil over high heat. Stir in rice and lemon juice. Place chicken thighs back into skillet submerging into rice and liquid.
Place a lid onto skillet and lower heat to a low setting. Cook for 20 minutes until rice is tender and chicken thighs have cooked through. Garnish with parsley.
