Begin by patting the chicken thighs dry with paper towels; this helps achieve a beautiful golden brown sear.

In a small bowl, mix together onion powder, paprika, salt, and pepper. Generously rub this seasoning onto both sides of the chicken thighs.

In a microwave-safe bowl, add green beans with a splash of water. Cover and microwave on high for 8-10 minutes until tender but crisp.

Heat 2 tablespoons of butter in a large skillet over medium-low heat. Place seasoned chicken thighs skin-side down and cook for about 5-6 minutes.

Flip the chicken and cook for an additional 5-6 minutes until the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and set aside. Lower heat, add remaining 2 tablespoons of butter, minced garlic, and pre-cooked green beans.

Sauté for 4-5 minutes until garlic is fragrant and green beans are crisp-tender.

Pour in chicken stock and lemon juice, bring to a gentle simmer and allow to reduce for 3-4 minutes until thickened.

Return chicken thighs to the skillet, nestling among green beans and sauce. Let everything heat through for 2-3 minutes.

Remove from heat, serve hot, and garnish with parsley and lemon slices, if desired.