Season the chicken thighs with salt and pepper on both sides.

In a large skillet, heat olive oil over medium heat. Add the chicken and cook until golden brown on both sides, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside.

In the same skillet, add chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in heavy cream, paprika, and thyme.

Bring the sauce to a simmer and let it cook for 5 minutes.

Return the chicken to the skillet, spoon some sauce over the top, and cover. Reduce heat to low and let simmer for 20 minutes.

While the chicken simmers, prepare the rice. In a separate pot, combine long-grain rice, water, and salt. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the rice is tender.

Fluff the rice with a fork and divide it among plates.

Top the rice with the smothered chicken and additional sauce from the skillet. Serve warm.