In a small bowl, combine first 6 ingredients. Set aside.

Pat the chicken thighs dry.

Sprinkle chicken thighs with the prepared spice mixture. Gently rub the mixture into the thighs.

Heat a large cast iron skillet to medium high heat. Add 1 tablespoon of olive oil to the pan and then place chicken thighs into the pan.

Sauté on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium and cook the chicken for 8-10 minutes, until you don’t see any more pink.

Remove the chicken from the pan and set on a plate.

Turn the heat down to low. To the skillet add butter, 2 tablespoons of olive oil and minced garlic. Using a spoon or a whisk, scrape all the brown bits off the bottom of the pan. Stir until garlic is fragrant and butter is melted.

Add Parmesan cheese, smoked paprika and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat and add the juice of 1 lemon over the whole thing.

Using a spoon, drizzle the sauce over each chicken thigh.

Garnish with 1 tablespoon of Parmesan cheese and chopped parsley.