Rinse the chicken thighs and pat them dry with paper towels.
Season both sides of the chicken thighs with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and mushrooms. Cook over medium heat for 8-10 minutes until the onions are translucent and mushrooms are browned.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and mushrooms and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
Add the dried thyme and smoked paprika. Stir to combine and bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the gravy.
Cover the skillet, reduce heat to low, and simmer for 25 minutes until the chicken is cooked through and tender.
While the chicken simmers, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and butter, reduce heat to low, cover, and cook for 18 minutes until rice is tender and water is absorbed.
Fluff the rice with a fork and keep warm.
Serve the smothered chicken thighs over a bed of the cooked white rice, spooning the onion and mushroom gravy over the top.