Season the chicken generously with salt, pepper, and paprika.

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Add the seasoned chicken to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set it aside.

In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Gradually whisk in the chicken broth, making sure to get rid of any lumps. Bring the mixture to a simmer, then stir in the milk, heavy cream, thyme, salt, and pepper.

Let the sauce simmer for about 5-7 minutes, or until it has thickened to your desired consistency.

Add the browned chicken back to the skillet with the creamy sauce. Stir to coat the chicken evenly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Rinse the rice under cold water until the water runs clear.

In a saucepan, combine the rinsed rice with 3 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until all the liquid is absorbed and the rice is tender.

Fluff the rice with a fork before serving.

Spoon a generous portion of rice onto each plate, then top with the creamy smothered chicken. Garnish with chopped parsley or green onions, if desired.