Pat the bone-in, skin-on chicken thighs dry with paper towels. Rub a mixture of Lawry's seasoning salt, garlic powder, and paprika on both sides. Let the chicken rest for about 15 minutes.

In a shallow dish, combine all-purpose flour with a pinch of salt and pepper. Mix well to prepare the coating for the chicken.

Coat each seasoned chicken thigh in the prepared flour, ensuring every surface is covered. Shake off any excess flour.

Heat a large skillet over medium-high heat and add avocado oil. Place the dredged chicken thighs skin-side down, searing for 5–7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Transfer to a plate.

Reduce heat to medium and melt unsalted butter in the same skillet, scraping up any browned bits. Add diced onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and crushed red pepper flakes for another minute, then add flour. Cook until well blended and lightly browned.

Gradually whisk in chicken stock to the roux, mixing well to avoid lumps. Simmer for about 5–7 minutes until it thickens, then pour in heavy cream, stirring until smooth and creamy.

Return the seared chicken thighs to the skillet, nestling them into the gravy. Bring to a gentle boil, cover, and transfer to a preheated oven at 400°F (200°C) for 45 minutes.

After baking, let the chicken rest for a few minutes. Spoon gravy generously over each piece and serve with creamy mashed potatoes.