Season the Chicken: In a bowl, season the chicken thighs with paprika, onion powder, salt, and pepper. Rub the spices into the chicken evenly.

Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-6 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.

Cook the Green Beans: In the same skillet, add the remaining tablespoon of butter. Add the trimmed green beans and cook for about 4-5 minutes, stirring occasionally, until they start to become tender but still have a slight crunch.

Add Garlic and Sauce: Add the minced garlic to the green beans and cook for about 1 minute until fragrant. Pour in the chicken stock, lemon juice, hot sauce, and crushed red chili pepper flakes (if using). Stir to combine and let the sauce simmer for 2-3 minutes to reduce slightly.

Combine Chicken and Beans: Return the seared chicken thighs to the skillet, nestling them among the green beans. Spoon some of the sauce over the chicken and allow everything to cook together for another 5 minutes, letting the flavors meld and the chicken absorb the zesty sauce.

Finish with Fresh Herbs: Sprinkle the chopped parsley over the chicken and green beans. Garnish with extra lemon slices for a fresh, vibrant touch.

Serve and Enjoy: Serve the chicken and green beans hot, with a generous drizzle of the lemon garlic butter sauce from the skillet. Pair with your favorite side or enjoy it as a standalone dish.