Season chicken thighs with garlic powder, onion powder, paprika, salt and pepper.

Sauté in avocado oil. Remove and set aside.

Add 2 tbsp butter to the pan and then one small, diced onion and 3-4 tbsp minced garlic.

Stir in 2 cups of instant white rice and 2 cups of chicken broth.

Bring to a boil and add chicken on top, place lid back on, remove from heat and let sit for 5-7 minutes or until the rice is done and the liquid is absorbed.

Top with Parmesan cheese.