1. Use a paper towel to pat the chicken thighs dry. You want to remove excess moisture so the chicken will brown properly.

2. In a small bowl, combine the spices: onion powder, paprika, salt, and pepper.

3. Rub the chicken thighs generously with the seasoning mixture. Set aside while you prepare green beans.

4. Arrange the green beans in a microwave-safe dish with 1/2 cup (125ml) water and cook in the microwave for 8-10 minutes, until almost done but still crisp.

5. Heat a large cast iron skillet over medium-low heat and melt 2 tablespoons of butter.

6. Place the seasoned chicken thighs skin side down in the hot skillet, and cook until the skin is crispy, about 5-6 minutes, then flip the chicken thighs and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If the chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

7. 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, and pre-cooked green beans, and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

8. Push green beans to the side, place the chicken back in the pan with the sauce, and reheat quickly. Adjust the seasoning of the chicken with pepper.

9. Serve the lemon garlic butter chicken thighs warm, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like.