In a shallow bowl, combine flour, garlic powder, onion powder, Italian herbs, paprika, and chili powder. Mix thoroughly

Remove 2 tablespoons of the seasoned flour mixture and set aside in a small bowl for later use

Pat chicken thighs dry with paper towels to ensure proper browning

Season chicken lightly with salt and pepper, then dredge each piece in the seasoned flour mixture, coating all sides

Heat olive oil in a large, deep skillet over medium-high heat

Place chicken thighs skin-side down in the hot oil and cook for 4-5 minutes until golden brown

Flip chicken and brown the other side for another 3-4 minutes

Transfer browned chicken to a plate and set aside

Reduce heat to medium and add diced onion to the same skillet

Cook onion for 4-5 minutes until softened and translucent

Add minced garlic and cook for another minute until fragrant

Sprinkle the reserved 2 tablespoons of seasoned flour over the onion mixture and stir continuously for 2 minutes

Slowly pour in chicken broth while stirring to prevent lumps from forming

Add Worcestershire sauce, dried thyme, dried parsley, and red pepper flakes

Bring mixture to a gentle boil, stirring occasionally

Reduce heat to medium-low and stir in heavy cream

Return chicken thighs to the skillet, skin-side up, nestling them into the sauce

Cover and simmer for 30 minutes, or until chicken reaches an internal temperature of 165°F (74°C)

For a thicker sauce, simmer uncovered for the final 5-10 minutes

Taste sauce and adjust seasoning if needed

Garnish with fresh parsley if desired and serve hot