Pat chicken thighs dry with a paper towel. Moisture will prevent the chicken from searing.

Mix the following seasonings together in a bowl: 1½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin.

Mince garlic and finely chop fresh cilantro.

Heat pan or pot to medium high heat. While the pan is getting hot, add seasonings on both sides of the chicken.

Once the pan is hot and you see a little bit of smoke coming from it, add 1 tablespoon neutral oil. Next, add your chicken thighs on the pan and cook for 4-5 minutes on one side. Flip over and cook for 2-3 minutes. Both sides should be golden brown!

When the chicken has browned, take it off of the pan in a separate plate. Turn the heat down to low.

Add 1 tablespoon butter to the pan with your minced garlic. Cook for one minute. Then, add 1 cup half & half. Stir occasionally.

Add your shredded parmesan cheese to the cream and continue to stir occasionally. Keep the heat on low to ensure that the cheese sauce doesn’t curdle while cooking.

Once the cheese has melted and the cream sauce has thickened, add your chicken thighs (along with juices) in the pan and cook for 1 minute. Garnish with freshly chopped cilantro!