In a small bowl, combined onion powder, paprika, salt and pepper. Season the thighs generously and set aside.

Arrange green beans in a microwave-safe dish w/ 1/2 cup of water. Cook in microwave for 8-10 minutes until almost done but still crisp

Melt 2 tbsp butter in a large skillet over medium-low heat. Lay the chicken thighs in one layer in the skillet. Cook for 5-6 minutes on each side until cooked through. Transfer chicken to a plate and set aside

In the same skillet, lower the heat and melt the remaining butter. Add parsley, garlic, hot sauce, pepper flakes and pre-cook green beans and cook for 4-5 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

Add cooked chicken thighs back to pan and reheat quickly. Serve immediately and garnish with crushed chili pepper, parsley and a slice of lemon.