Preparation

• In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with this mixture. Set aside while you prepare green beans.
• Bring water to a boil in a medium sauce pan. Add green beans and cook for 10 minutes. Drain and set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat. Arrange the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes on each side for a total of 10-12 minutes. Adjust timing depending on the thickness of your chicken thighs. Once done transfer chicken to a plate and set aside.
• In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
• Add cooked chicken thighs back to the pan and reheat. Adjust seasoning with salt and pepper (if necessary) and serve garnished with more crushed chili pepper and fresh parsley.