Pat the chicken thighs dry with kitchen paper, then cut them into bite-sized cubes, roughly 3cm each. Season the pieces evenly with the smoked paprika, thyme, salt, and black pepper. You should see the spices clinging to the meat, giving it a lovely reddish hue.

Heat the olive oil in a large frying pan over medium-high heat until it shimmers and ripples across the surface. Add the chicken pieces in a single layer, making sure not to crowd the pan. Listen for a satisfying sizzle as they hit the hot oil.

Cook the chicken for 4-5 minutes without stirring, until the underside turns a deep golden brown and releases easily from the pan. Flip each piece and cook for another 3-4 minutes. The exterior should be crispy and caramelised, while the inside remains tender.

Reduce the heat to medium and push the chicken to one side of the pan. Add the butter and minced garlic to the empty space. Stir the garlic for about 30 seconds until it becomes fragrant and softens slightly, filling your kitchen with a rich, nutty aroma.

Pour in the chicken stock and lemon juice, then stir everything together, scraping up any browned bits from the bottom of the pan. Let the sauce bubble gently for 2-3 minutes, until it thickens into a glossy, silky coating that clings to each piece of chicken.

Taste the sauce and adjust the seasoning if needed. Sprinkle the fresh parsley over the top and toss the chicken to coat it evenly. The sauce should be velvety and smooth, with flecks of green parsley throughout.