Step 1: Prep the Chicken
Trim any excess fat from the chicken thighs. Pat them dry with paper towels for better browning.

Step 2: Season the Chicken
In a small bowl, combine the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
Season the chicken thoroughly on all sides, making sure to lift the skin and season the meat underneath as well for maximum flavor.

Step 3: Sear the Chicken
Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the neutral oil.
Sear the chicken thighs, skin-side down first, for about 6 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding.
Transfer the browned chicken to a plate and set aside.

Step 4: Make the Gravy Base
In the same pot (with drippings), melt the butter. Add the sliced onions and sauté for 5–7 minutes, stirring often to scrape up any browned bits on the bottom.
Cook until the onions are soft and translucent.

Step 5: Build the Roux
Sprinkle in the flour and chicken bouillon powder. Whisk continuously to form a smooth paste with the butter and onions.
Cook the roux for 1–2 minutes, just until it begins to lightly brown and smell nutty.

Step 6: Add Chicken Stock
Slowly pour in the chicken stock while whisking vigorously to prevent lumps. Continue whisking until the gravy is smooth and thickened.
Taste and adjust with more bouillon if needed.

Step 7: Return the Chicken
Nestle the seared chicken thighs back into the gravy, skin-side up. Make sure they’re partially submerged.

Step 8: Simmer and Smother
Bring the gravy to a low boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
The chicken is done when it is fork-tender and reaches an internal temperature of 165°F (74°C).

Step 9: Serve
Spoon the smothered chicken over cooked white rice, then ladle extra gravy on top. Serve hot and enjoy!