In a small bowl, mix the onion powder, paprika, salt, and pepper. Generously season the chicken thighs with this spice blend and set them aside while preparing the green beans.

In a medium saucepan, bring water to a boil. Add the green beans and cook for 10 minutes. Drain and set them aside.

Heat 2 tablespoons of butter in a large skillet over medium heat. Arrange the seasoned chicken thighs in a single layer in the skillet. Cook for 5–6 minutes per side, for a total of 10–12 minutes, adjusting the time based on the thickness of the chicken. Once fully cooked, transfer the chicken to a plate and set aside.

In the same skillet, reduce the heat and melt the remaining tablespoon of butter. Add the chopped parsley, minced garlic, hot sauce, crushed red chili pepper flakes, and the pre-cooked green beans. Stir regularly and cook for 4–5 minutes until the green beans are done to your liking. Stir in the lemon juice and chicken stock, letting the sauce simmer for a few minutes until it slightly thickens.

Return the cooked chicken thighs to the skillet, allowing them to reheat and soak in the sauce. Adjust the seasoning with additional salt and pepper if needed. Serve garnished with extra crushed chili pepper and fresh parsley.