Pat chicken thighs thoroughly dry with paper towels. Season generously on both sides with kosher salt, black pepper, smoked paprika, and dried oregano.

Heat olive oil and 1 tablespoon butter in a large heavy skillet (cast iron preferred) over medium-high heat. Place chicken thighs skin-side down and sear undisturbed for 6 to 8 minutes until the skin is deep golden brown and ultra-crispy.

Flip chicken thighs and cook on the second side for another 5 to 6 minutes until cooked through (internal temperature reaches 165°F/74°C). Transfer chicken to a warm plate and set aside.

Reduce heat to medium. Melt remaining butter in the skillet, add minced garlic, and sauté for 1 minute until fragrant. Pour in chicken bone broth to deglaze the skillet, scraping up all flavorful golden browned bits with a wooden spoon.

Whisk in heavy cream, lemon juice, lemon zest, and grated parmesan cheese. Bring to a gentle simmer for 3 to 4 minutes until the sauce slightly thickens into a velvety cream.

Nestle seared chicken thighs and lemon slices back into the skillet, spooning the luscious sauce around the meat while keeping the crispy skin above the sauce.

Simmer for 2 minutes to warm through. Garnish with chopped fresh parsley and cracked black pepper, and serve warm!