Prepare the Chicken:

• Pat the chicken thighs dry with a paper towel to remove excess moisture for proper browning.
• In a small bowl, combine the onion powder, paprika, salt, and pepper.
• Rub the chicken thighs generously with the seasoning mixture. Set aside.

Prepare the Green Beans:

• Arrange the green beans in a microwave-safe dish with ½ cup (125ml) water.
• Cook in the microwave for 8-10 minutes until almost done but still crisp.

Cook the Chicken:

• Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.
• Place the seasoned chicken thighs top side down in the hot skillet and cook until golden, about 5-6 minutes.
• Flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer reads 165°F (75°C). Adjust heat if the chicken browns too quickly.
• Transfer the chicken to a plate and set aside.

Make the Sauce and Cook Green Beans:

• In the same skillet, lower the heat and melt the remaining tablespoon of butter.
• Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes (if using), and the pre-cooked green beans.
• Cook for 4-5 minutes, stirring regularly, until cooked to your liking.
• Add lemon juice and chicken stock, then reduce the sauce for a couple of minutes until slightly thickened.

Combine and Serve:

• Push the green beans to the side of the skillet and place the chicken back in the pan with the sauce.
• Reheat quickly and adjust seasoning with additional pepper if needed.
• Serve warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if desired.